Sweet Cornish Saffron Cake with Orange Glaze and Nutmeg
A delectable Cornish treat infused with saffron and citrus
This traditional Cornish saffron cake is enriched with zesty orange and topped with a vibrant glaze and nutmeg, creating a delightful sensory experience.
- 3 h
- 10
- Intermediate
Ingredients
For the Saffron Infusion
For the Cake
For the Orange Glaze
For the Topping
Preparation
Preparing the Saffron Infusion
Bloom the saffron
Soak the saffron threads in warm water for 30 minutes to bloom the flavor and color.
Ensuring the saffron is adequately bloomed will maximize its flavor and color.
Mix occasionally
Stir occasionally to mix well.
Set aside
Set aside until ready to use.
Mixing the Dough
Activate the yeast
Activate the yeast by dissolving it in warm milk; let it sit for 5-10 minutes until frothy.
Combine dry ingredients
In a large bowl, mix flour and salt.
Form the dough
Add softened butter, sugar, eggs, orange zest, and saffron infusion to the flour mixture.
Important: Do not overmix the dough; it should be just combined. Pro Tip: Let the dough rise in a warm place to allow it to double in size.
Cooking Process
Kneading the Dough
Knead for 10 minutes until smooth and elastic.
First Rise
Allow the dough to rise in a greased bowl, covered, until doubled in size.
Baking the Cake
Preheat oven to 350°F (175°C) and bake the cake for 35-40 minutes until golden brown.
Plating & Serving
Sweet Cornish Saffron Cake with Orange Glaze and Nutmeg
Sweet Cornish Saffron Cake with Orange Glaze and Nutmeg
Drizzle & Serve
Once cooled, drizzle the orange glaze over the cake and sprinkle with freshly grated nutmeg before serving.