Elisabeth Ayrton

Saffron Cake

Preparation info

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Saffron cake is still made in Cornwall today. It is really a saffron-flavoured currant bread, very good with plenty of butter.

Ingredients

  • 2 oz. (60 g.) butter
  • ¼ lb. (120

Method

Use an oblong tin about 10 inches (25 cm.) in length.

Rub the butter and lard into the flour and add the sugar and salt. Prepare the yeast and put in a hole in the centre of the rubbed flour, turni