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Saffron Cake

cakes, ethnic

1 pinch saffron
2 lb flour
1 lb butter
2 oz candied peel
1 pinch salt
4 oz sugar
1 lb currants
1 oz yeast
1 warm milk

This is a traditional Cornish recipe. Saffron colours the cake bright yellow, and gives it its distinctive flavour. Saffron comes from the autumn-flowering crocus sativus and is expensive to buy - the saffron is the stigmata of the crocus, and over 4000 blooms are required to give one ounce of saffron. Cut up the saffron and soak overnight by adding a little boiling water, which it will flavour and stain a bright orange. Rub the butter in the flour, add the salt, sugar, finely chopped peel and the currants. Warm a little milk and pour it over the yeast and one teaspoonful of sugar in a basin. When the yeast rises, pour it into a well in the centre of the flour. Cover it with a sprinkling of the flour, and when the yeast rises through this and breaks it, mix by hand into a dough, adding milk as needed, as well as the saffron water. Leave in a warm place to rise for a while. Bake in a cake tin for about 1 hour at 350F. (Sharon Curtis) sharon@ecs.ox.ac.uk soc.culture.cornish

Yield: 1 servings

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