Saffron Cake Recipe: Moist Swedish-style Saffron Buns Guide

A Cornish classic, ideal for afternoon tea and best served warm with a generous smear of clotted cream.

Ingredients

• 1 tsp saffron strands
• 125ml/4½fl oz milk
• 500g/1lb 2oz plain flour, plus extra for dusting
• ½ tsp dried, fast-action yeast
• pinch of 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

Preparation method

1. Grease a 1kg/2.2lb loaf tin with butter and dust lightly with flour.

2. Place the saffron strands and milk in a small pan and heat over medium until the milk turns a pale yellow and is just below simmering. Remove from the heat and allow to infuse briefly.

3. In a large bowl, combine the flour, yeast, salt and nutmeg, stirring until evenly mixed.

4. Add the cubed cold butter and caster sugar. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.

5. Pour in the saffron-infused milk and fold in the currants and candied peel until the dough comes together. Avoid overworking—mix just until combined.

6. Transfer the dough to the prepared loaf tin. Cover with a damp tea towel and leave in a warm spot for 30–45 minutes, or until the dough has risen noticeably.

7. Preheat the oven to 180°C/350°F/Gas 4.

8. Bake the saffron cake for 45 minutes to 1 hour, until the top is pale golden-brown and the cake is risen and cooked through. If the top browns too quickly, cover loosely with foil for the remaining baking time.

9. Remove from the oven and allow the cake to cool slightly in the tin for a few minutes. Turn out onto a wire rack or plate, slice, and serve warm with clotted cream.

Required techniques

• Rubbing in
• How to knead bread dough