Saffron Cakes or Buns
Ingredients
Directions
Prepare the saffron
Infuse the saffron in a little water for a few minutes.
Strain the saffron water and add one or two spoonfuls to your cake batter.
Bake
Ensure the cake batter rises well.
Bake the cake until done; it will have a rich appearance and retain the taste and smell of saffron.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Saffron
- Gives the cake its golden colour, distinctive aroma and flavour in small amounts.
- Ordinary cake batter
- Forms the cake's crumb, which rises and sets as it bakes.
The step that matters
Adding the saffron water. Saffron is very potent, so only a small amount of its infused liquid is needed. Too much can overpower the cake with bitterness, while too little leaves it pale and faintly flavoured.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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