This recipe was given to Hettie Merrick by Mavis Sobey of St Keverne in Cornwall. Unlike other saffron cakes these ones are not yeast leavened. In her book, Pasties and Cream: Memories and Recipes from a Cornish Childhood, Merrick describes this recipe as a ‘sort of saffroned heavy cake’. Think of these as being the Jaffa cakes of the saffron bun world – they fall somewhere between a biscuit and a cak
