- Serves: makes one 20 x 30cm cake
- Cook Time: 35 minutes
- Prep Time: 20 minutes plus soaking
- Effort: easy
For the cake
- pinches strands saffron
- 300 g caster sugar
- 50 g butter
- 3 eggs
- 225 ml buttermilk
- 175 g self-raising flour
For the glaze
- 100 g butter
- 2 tbsp clear honey
1. Preheat the oven to 180C/gas 4. Lightly butter a 20 x 30cm baking tin. Put the saffron strands in a small bowl and cover with 2 tablespoons of hot water. Leave to infuse for 20 minutes or so - a couple of hours steeping time would be even better.
2. Beat the sugar and butter until light and fluffy.
3. Add the eggs, one at a time, and continue beating until they are fully incorporated.
4. Stir in the buttermilk, followed by the flour, saffron and its soaking liquid.
5. Spoon the mixture into the prepared tin and bake for 30 minutes, until the mixture is golden and springy to the touch.
6. For the glaze, melt the butter and honey together over a low heat.
7. Spoon the glaze evenly over the cake's surface, while the cake is still warm.
8. Leave the cake to cool in its tin, and when completely cool, cut into squares. Serve with good dollop of cream.
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