tag:blogger.com,1999:blog-16479026.post115567533193695204..comments2024-03-18T17:52:17.732+00:00Comments on Baking for Britain: Cornish Saffron CakeAnnaWhttp://www.blogger.com/profile/16851796353544414026noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-16479026.post-80435176585535199862023-08-16T20:51:37.668+01:002023-08-16T20:51:37.668+01:00Yes strain the saffron Yes strain the saffron Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-52533887964442313192023-07-29T12:45:34.808+01:002023-07-29T12:45:34.808+01:00Can this be made gluten free please??Can this be made gluten free please??Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-16619124362767824402023-01-15T20:37:58.417+00:002023-01-15T20:37:58.417+00:00@Claire the unhappy expat..NO do not remove the sa...@Claire the unhappy expat..NO do not remove the saffron threads! They continue to give flavour and are visible in the final cake or buns! Beautiful!SusanJhttps://www.blogger.com/profile/11024302177261713681noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-66123037249092693262019-04-18T13:25:25.490+01:002019-04-18T13:25:25.490+01:00Very informative blog... Thanks for sharing, Hope ...Very informative blog... Thanks for sharing, Hope this helps many!pop over to these guyshttp://bestrotimakers.com/best-bread-machine/noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-49678468078163371542019-03-09T16:19:35.037+00:002019-03-09T16:19:35.037+00:00I know this sounds daft, but should I strain the m...I know this sounds daft, but should I strain the milk to remove the saffron strands before I use it? Claire the unhappy expathttps://www.blogger.com/profile/16363026661013544793noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-1162263432062163342017-03-29T08:14:04.058+01:002017-03-29T08:14:04.058+01:00I love the look of this bread. I wonder what it ta...I love the look of this bread. I wonder what it tastes like. I would love to try it. I’ll try to make it this weekend. Will keep you posted!Have you viewed MD Locksmithhttp://www.mdlocksmith.comnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-31604070914584254232016-11-22T14:44:41.395+00:002016-11-22T14:44:41.395+00:00Would it work with white flour if I can't find...Would it work with white flour if I can't find white bread flour?sshttps://www.blogger.com/profile/01963636266295637273noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-18167094939788819572013-12-23T10:28:10.467+00:002013-12-23T10:28:10.467+00:00Yes!!!!! my catering skills held good excellent g...Yes!!!!! my catering skills held good excellent good taste excellent texture and colour some slight tweaking of the oven temperature and cooking time . and the saffron cakes will roll of the production line like ingots of tin from the stamping works now mining for saffron cakes theres an idea . previously signed in as anonymousAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-13517406418268696582013-12-20T19:13:58.311+00:002013-12-20T19:13:58.311+00:00Oh yes! i remember my first encounter with the dre...Oh yes! i remember my first encounter with the dreaded yellow stamen i have been addicted ever since . I was an 11year old school boy who had just moved to Redruth in Cornwall to join my Father and Stepmother my dad was a photographer and had just been to Gwennap Pit to take photos of the Feast day celebrations i used to carry the battery box of his camera to earn my pocket money , yes i still walk a bit lop sided even after all these years i am now 66 and have not lived in cornwall for many years but still miss it terribly its changed now you do not need a passport any longer , as an emmet i had to earn mine and remained an emmet for many years till my e from upalong wore off . as for saffron buns loaves and cakes ,I still salivate when i think of them to say nothing of Pasties and heavy cake , food of the gods indeed . I used to score the events we attended 1 star saffron buns 2 stars saffron buns and pasties 3stars saffron buns Pasties and heavy cake fury dance was a noted 3 star St Day 2 star etc many happy memories holding the steps for my dad so he could see over the top of the crowds at Helston long before the paparatzy started to use them , dashing down to lands end on a tip from a friend to photograph the bombing of the Torrey canyon yes we where the only press photographers there thanks to a friend of dads at Culdrose . Sadly Dads long gone but i still have the memories . The best shop brought saffron buns cakes and loaves all used to come from bakers in Penzance . Well i guess i ought to go and check if my home mades have risen yet bye my luvers !Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-64709488632900708782013-09-08T10:07:28.465+01:002013-09-08T10:07:28.465+01:00Amazing! You've won over this American... this...Amazing! You've won over this American... this was my first time baking these and they came out perfect. I was looking for something to use saffron in to serve at my birthday, and had grown tired of saffron rice and Turkish pastries. I did have to make an adjustment because I can't use normal flour (Coeliac) but it performed excellently with an equal measure of the gluten-free flour blend I make (brown rice flour, tapioca flour, potato flour, sorghum flour, xanthan gum). A kitchen scale that weighs in grams made it so I didn't even need to convert into the standard American measures of cups, teaspoons, and the like. I was afraid that without eggs it would be a mess, but this recipe is foolproof! I made it into 12 little buns and baked it for 1/2 hour. I only have 10 to serve now... I sampled one and had to sample another right away! I used dried currants for the fruit, if that makes a difference. Thanks for the great recipe!Anonymoushttps://www.blogger.com/profile/07276925337807273955noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-76161734076798956332013-08-04T20:29:53.079+01:002013-08-04T20:29:53.079+01:00I grew up in Cornwall and my Mum being a farmers w...I grew up in Cornwall and my Mum being a farmers wife spent a lot of her time baking. The highlights were her pasties and saffron cake.<br />The taste of this recipe is great really authentic,you just need to add some more fruit to make it truly authentic!Davidnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-3772495401188475172012-08-21T17:32:13.583+01:002012-08-21T17:32:13.583+01:00I am working on the production of a new ITV1 cooki...I am working on the production of a new ITV1 cooking show and we are looking for people to apply with great regional recipes such as this brilliant saffron cake. if you are interested then please get in contact ASAP<br /><br />Mark Leung<br />mark.leung@optomen.comAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-38307113169213846832012-08-06T15:02:34.561+01:002012-08-06T15:02:34.561+01:00I would like to make this as a surprise for my wif...I would like to make this as a surprise for my wife's birthday.<br />Could I make it a week in advance?<br />What would be the best way to store it and keep it fresh?<br /><br />MattAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-31803484240698618542012-06-04T11:44:21.362+01:002012-06-04T11:44:21.362+01:00Anyone tried using a breadmaker? Would welcome so...Anyone tried using a breadmaker? Would welcome some advice.<br /><br />ThanksMargaretnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-56065076471305183652011-02-22T20:00:00.450+00:002011-02-22T20:00:00.450+00:00Thank you for the recipe! Just finished Daughters...Thank you for the recipe! Just finished Daughters of a Granite land by Anita Burgh and she just raved about saffron cake. Your recipe looks appetizing - I'll have to see if my saffron is fresh enough, and will (of course) need to get fresh yeast. Can't wait to try!Anonymoushttps://www.blogger.com/profile/03467179273441308786noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-58319947598075478252011-01-22T23:21:07.390+00:002011-01-22T23:21:07.390+00:00I have had both saffron cake and saffron buns in S...I have had both saffron cake and saffron buns in St. Ives, Cornwall. Preferred the buns. They had a delicious flavour of nutmeg in them. Will now have to try them with clotted cream on them. Love your blog!Catenoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-74660454926822846692010-07-19T19:19:28.093+01:002010-07-19T19:19:28.093+01:00Thank God I found your blog again. It is utterly a...Thank God I found your blog again. It is utterly amazing. I happened upon it quite a long time ago and I am so glad to have found it again. Thanksmyrkriderhttps://www.blogger.com/profile/03580908505332014747noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-83450006816662729502010-06-29T21:52:30.628+01:002010-06-29T21:52:30.628+01:00Found this because it's linked to from the Gua...Found this because it's linked to from the Guardian's blog today - really enjoyed it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-11361457409631224132010-04-13T22:23:17.439+01:002010-04-13T22:23:17.439+01:00My family has been making our own version of saffr...My family has been making our own version of saffron bread for several generations and I was never sure where it came from, but this is the closest I've found so far. Cheers!lchttps://www.blogger.com/profile/10825213450693220876noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-7346046807936512782008-05-31T10:07:00.000+01:002008-05-31T10:07:00.000+01:00Interesting blog. Funnily enough I've always used ...Interesting blog. Funnily enough I've always used Elizabeth David's recipe and it's been fine. Has no-one mentioned clotted cream? Surely that it what makes the saffron cake experience the most exquisite. My grandmother's advice was to have the cream as thick as the slice of cake. And very sensible it is too.blshttps://www.blogger.com/profile/12619688450058890364noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-42143216003120319212008-03-22T12:33:00.000+00:002008-03-22T12:33:00.000+00:00Hope your saffron bread turned out well. We have ...Hope your saffron bread turned out well. We have snow here today (the Saturday before Easter), and we too would benefit from a warming aromatic loaf. Mmm...AnnaWhttps://www.blogger.com/profile/16851796353544414026noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-70634984240641896002008-03-21T09:23:00.000+00:002008-03-21T09:23:00.000+00:00I live in Sweden and not only does my village shop...I live in Sweden and not only does my village shop stock fresh yeast all the time and very cheaply,but also tiny sachets of real saffron.Strong flour is easily available and also fairly cheap(by Swedish standards!).If you have a bread maker,try putting all the ingredients,fresh yeast crumbled in to the flour,and set to a dough raisin programme.This takes all the hard work ,good if you have arthritic hands.It,s Good Friday,snowing hard and I have my first Saffron cake dough in my trusty machine.Although my mother was Cornish,I had to wait until was a married woman to learn classic Cornish cooking from my cousins.Happy Easter,Homesick for CornwallAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-16479026.post-22970984332307560662008-02-20T14:31:00.000+00:002008-02-20T14:31:00.000+00:00Thank you, Anna! This recipe has restored my bakin...Thank you, Anna! This recipe has restored my baking self-esteem (long laid low by a faulty oven). <BR/><A HREF="http://limeyg.blogspot.com/2008/02/reconsidering-lovin-oven.html" REL="nofollow">Here's my attempt</A>. I'm gonna have to go through your entire oeuvre now!LimeyGhttps://www.blogger.com/profile/03388899118602772119noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-3457403129677184682007-12-27T01:26:00.000+00:002007-12-27T01:26:00.000+00:00Looks yummy. I prefer a recipe with more fruit - ...Looks yummy. I prefer a recipe with more fruit - (1/3 sultanas and small quantity mixed peel - makes it more moist.) I eat both types when I get the chance!! <BR/>There are a lot of local bakers who use a tumeric saffron mix, not the same - tastes like a yellow yeast cake with maybe a hint of saffron.! <BR/>The main outlets for saffron in Cornwall was traditionally the local chemist. <BR/>You've inspired me to bake one!!Clivehttps://www.blogger.com/profile/03466304451924649356noreply@blogger.comtag:blogger.com,1999:blog-16479026.post-6025022725853793092007-11-20T14:42:00.000+00:002007-11-20T14:42:00.000+00:00Hi Judy,The recipe I used worked out quite nicely,...Hi Judy,<BR/><BR/>The recipe I used worked out quite nicely, so you could make the dough into buns and bake it in that form - just reduce the baking time.<BR/><BR/>I'm sure I've got other recipes in my books, but they are untested. Maybe another reader can help out here.<BR/><BR/>Best wishesAnnaWhttps://www.blogger.com/profile/16851796353544414026noreply@blogger.com