Saffron cake

Saffron cake is a traditional Cornish delicacy, a type of cake that is heavily spiced and enriched with saffron, giving it a distinctive yellow color.

History

The origins of the saffron cake can be traced back to the ancient times when saffron was first introduced to England by the Phoenicians, who traded this precious spice for tin with the Cornish people. The use of saffron in a cake is a unique feature of Cornish cuisine, and the saffron cake remains a popular treat in Cornwall to this day.

Ingredients and Preparation

The main ingredients of a saffron cake are flour, butter, sugar, yeast, currants, and of course, saffron. The saffron is first steeped in hot water, and this saffron-infused water is then used in the dough to give the cake its characteristic yellow color and unique flavor. The dough is left to rise, then baked until golden.

Cultural Significance

Saffron cake is traditionally eaten during special occasions and celebrations in Cornwall, such as at Christmas and on Saint Piran's Day, the national day of Cornwall. It is often served sliced, buttered, and accompanied by a cup of tea.

Variations

There are several variations of the saffron cake, including the Saffron bun, which is a smaller, bun-sized version of the cake. Some recipes also include other spices, such as cinnamon or nutmeg, and additional ingredients like candied peel.

See Also

• Cornish cuisine
• List of British cakes
• Saffron bun

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