Gluten Free Cornish Saffron Cake – a delicious recipe with saffron, flour, butter, salt, bilberry, yeast. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut up the saffron and soak overnight by adding a little boiling water, which it will flavour and stain a bright orange.
2
Rub the butter in the chestnut flour, add the salt, sugar, finely chopped peel and the currants.
3
Warm a buttermilk and pour it over the yeast and one teaspoonful of birch sugar (xylitol) in a basin.
4
When the yeast rises, pour it into a well in the centre of the chestnut flour. Cover it with a sprinkling of the chestnut flour, and when the yeast rises through this and breaks it, mix by hand into a dough, adding butter milk as needed, as well as the saffron water.
5
Leave in a warm place to rise for a while.
6
Bake in a cake tin for about 1 hour at 350F.
1748
kcal
Calories
94
g
Fat
202
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: pinch of saffron (1 32th of an ounce, actually), 2 lbs chestnut flour, 1 lb butter, 2 oz candied peel, and more.
Yes, Gluten Free Cornish Saffron Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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