Easter Sunday Saffron Cake

Easter Sunday Saffron Cake is a traditional British recipe for a classic fruited teacake flavoured with saffron that's traditionally served on Easter Sunday. The full recipe is presented here and I hope you enjoy this classic British version of: Easter Sunday Saffron Cake.

prep time

20 minutes

cook time

120 minutes

Total Time:

140 minutes

Serves:

8–10

Rating:

Tags : Baking Recipes Cake Recipes Cornwall Recipes

A Mediterranean flavour to the Easter table. Saffron itself originates from Greece, but saffron cakes and small saffron buns were traditionally eaten with clotted cream in Devon and Cornwall, the west of England during the Easter period.

Ingredients:

225g margarine or butter
450g plain flour
1/4 tsp bicarbonate of soda
1/4 tsp saffron threads
175g sultanas
65ml cold water
240g currants
175g sugar
2 eggs
50g mixed candied peel
small amount of milk
pinch of salt

Method:

Soak the saffron in salted cold water overnight to extract the maximum flavour.

Grease and line a 23cm round cake tin, making sure greaseproof paper stands above the top of the tin.

Sift together the flour and bicarbonate of soda and rub in the margarine or butter then mix in the candied peel, currants, sugar and sultanas. Stir in the strained saffron water and beaten eggs, then add enough milk to form a dropping consistency. Beat the batter well and turn into the baking tin.

Place in an oven pre-heated to 180°C (160°C/350°/Gas Mark 4) and bake for one and a half to two hours. The cake is ready if a warm skewer inserted in the centre comes out clean. Remove from oven at this point and leave to cool for 10 to 15 minutes before turning onto a wire rack to cool completely.

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