How To make Cornish Saffron Cake
3 pk Saffron strands (0.05 g)
1 tb Boiling water
1/3 c Sugar
1 c Warm water (110'F./44'C.)
1 pk Active dry yeast (1/4 oz)
5 c Bread flour
1/4 ts Salt
3/4 c Lard
1/2 c Butter
1 2/3 c Currants or mixed fruit
Lightly grease 2 9x5" loaf pans. Line a broiler pan with foil. Place saffron on foil and spread thinly. Place pan under a very low broiler and gently dry saffron (do not discolor) 3-4 minutes or until dry. Place saffron in a small bowl and crush to a fine powder. Add boiling water and let stand 8 hours. Dissolve 1 teaspoon of sugar in 1/4 cup warm water. Add yeast, whisk and let stand 10-15 minutes or until frothy. Put flour, salt, lard and butter into a bowl and cut in finely. Mix in remaining sugar and currants. Stir saffron into remaining warm water and add to flour mixture. Stir in yeast and mix to form a dough. Knead lightly, cover and let rise in a warm place until double in bulk. Knead dough and divide in half. Press each piece to a rectangle with width equal to length of loaf pan. Roll up dough, jellyroll style, and place in greased loaf pans, seam side down. Press to fill corners. Cover and let stand at room temperature until dough has risen to top of pans. Preheat oven to 375'F. (190'C.). Bake in preheated oven 35-45 minutes or until golden. If necessary, cover with foil during baking to prevent overbrowning. Cool on a wire rack. Let stand 1 day before serving. Makes 2 cakes.
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HOW TO MAKE CORNISH HEAVY CAKE - WITH CORNISH NAN
How To Make Cornish Heavy Cake - by Cornish Nan
Watch and Learn as Cornish Nan shows you how to make Cornish Heavy Cake.
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Discover the secrets of making a West Country favourite in Cornish Nan's kitchen in Falmouth. It's a dish, perfect hand-held food for the beach, boat, car and home, although with some very strict Cornish guidelines. Well, this is Cornish Nan's version and it’s proper Cornish nevertheless.
Please take a look at Cornish Nan's other videos:
How To Make the pastry for a Cornish Pasty:
How To Make a Cornish Pasty:
Enjoy your cup of tea in a basin with a bit of heavy cake.
Love Cornish Nan x
CORNISH SAFFRON CAKE ANAIS
CORNISH SAFFRON BUNS (VEGAN)
These vegan Cornish Saffron Buns were described as “the best Saffron Buns I’ve ever tasted” by multiple Cornish men and women during testing! They are soft and squishy on the inside with a delicate sweetness and unique saffron flavour. Filled with juicy sultanas and brushed with a sticky sugar glaze, this traditional Cornish treat is delicious served warm with melty vegan butter or just as they are.
I hope you LOVE this recipe! If you try them be sure to leave a comment and tag @aveganvisit on social media - I love to see your re-creations! Enjoy :) x
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A Proper (Vegan) Cornish Pasty:
Fruity Lemonade Scones:
Vegan Welsh Cakes:
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ᐅ VIDEO SHORTCUTS:
0:00 Introduction
0:08 Making saffron milk
0:26 Proofing the yeast
0:32 The dry ingredients
0:39 Making the dough
1:12 Shaping into buns
1:21 The sugar glaze
1:32 The finished saffron bun