Irish Saffron Cake is a traditional Irish recipe for a classic yeasted cake that contains dried fruit and which is flavoured with mace and saffron. The full recipe is presented here and I hope you enjoy this classic Irish version of: Irish Saffron Cake.
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During the 17th and 18th centuries, saffron was extensively grown in Cornwall. In the 18th century, saffron was imported into Ireland, primarily as a yellow dye for tweed. Of course, being a spice some of the saffron harvest found its way into the kitchen and it was commonly used in baking. This classic yeasted cake is a descendant of those recipes.
Pour the milk into a pan, bring to a boil then take off the heat, stir in the saffron and set aside to infuse for about 40 minutes. Strain out the saffron threads then re-heat the milk until just lukewarm. Take off the heat, stir in the yeast and set aside for about 15 minutes or until the mixture is frothy.
Sift together the flour, salt and ground mace into a bowl. Stir in the sugar, add the diced butter and rub in with your fingertips until the mixture resembles fine crumbs. Stir in the yeast mixture and work everything together until you have a soft dough.
Stir in the mixed peel and currants then cover the bowl with a clean tea towel and set aside in a warm place to rise for about 60 minutes, or until doubled in volume. After this time, knock the dough back then turn out onto a lightly-floured work surface and knead for about 3 minutes. At this point transfer to a greased 20cm diameter cake tin (or a loaf tin) then set aside to stand for 15 minutes.
Transfer to an oven pre-heated to 170°C (Gas Mark 4). Bake for 60 minutes, covering the top of the cake with kitchen foil if it appears to be browning to quickly. Allow to cool in the tin and serve sliced and spread with butter.
If desired, the top of the saffron cake can be glazed with a little warmed honey as soon as the cake emerges from the oven.
