UKTV recipes
Liz Franklin from Great Food Bites
For a tempting baked treat to enjoy at tea time, make Liz Franklin's fragrant saffron-flecked cake

Lurpak

 

Saffron and buttermilk cake with honey butter glaze

Saffron and Buttermilk Cake with Honey Butter Glaze

Method

 
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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easy
 
Serves: makes one 20 x 30cm cake
Prep: 20 min, plus soaking
Cook: 35 min
 
 

Ingredients


For the cake

pinch saffron strands
300g caster sugar
50g Butter
3 Eggs
225ml Buttermilk
175g self-raising flour

For the glaze

100g Butter
2 tbsp clear honey
 

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