A Cornish classic, perfect for tea time served with a generous smear of clotted cream. 1-2 hours preparation time and makes a 1kg/2.2lb cake
- 1 tsp saffron strands
- 125ml/4½fl oz milk
- 500g/1lb 2oz plain flour, plus extra for dusting
- ½ tsp dried, fast-action yeast
- pinch salt
- ¼ tsp freshly grated nutmeg
- 250g/9oz cold butter, cut into cubes, plus extra for greasing
- 250g/9oz caster sugar
- 300g/10oz currants
- 50g/2oz candied peel
- 200g/7oz clotted cream, to serve
- Grease a 1kg/2.2lb loaf tin with butter.
- Heat the saffron strands and milk in a pan over a medium heat until the milk mixture has turned yellow and is almost simmering.
- In a bowl, mix together the flour, yeast, salt and nutmeg until well combined.
- Add the butter and sugar and rub in using your fingertips until the mixture resembles breadcrumbs.
- Stir in the currants and candied peel until well combined.
- Pour over the saffron-infused milk and stir until the mixture comes together as a soft dough.
- Turn out the dough onto a lightly floured work surface and knead lightly until smooth.
- Transfer the dough to the prepared loaf tin. Cover with a damp tea towel and set aside in a warm place for 30-45 minutes, or until risen.
- Preheat the oven to 180C/350F/Gas 4.
- Transfer the saffron cake to the oven and bake for 45 minutes to one hour, or until the cake is pale golden-brown and has risen.
- Set the cake aside to cool slightly, then turn out of the loaf tin onto a plate and cut into slices. Serve with clotted cream.
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