Saffron Cake

Let's Cook

1. Step 1.

   In a small saucepan, combine the milk, mixed dried fruit, saffron strands, and lemon zest. Heat over medium heat until barely boiling, then reduce heat and simmer gently for 1–2 minutes. Remove from heat and let cool for 15–20 minutes.

2. Step 2.

   Strain the cooled milk mixture through a fine-mesh sieve into a bowl, reserving the soaked fruit separately. Measure the strained milk and add a little extra milk if needed to reach 160g (5¾ oz, ⅔ cup).

3. Step 3.

   In a large bowl, rub the fresh yeast into the wholemeal bread flour until well combined. Pour in the strained milk and stir to form a thick batter. Cover the bowl with plastic wrap or a damp towel and let stand at room temperature for about 1 hour, until the mixture has puffed up and bubbles appear on the surface.

4. Step 4.

   Add the white bread flour, light soft brown sugar, and fine salt to the yeast mixture. Mix thoroughly with a wooden spoon or your hands until a shaggy dough forms. If the dough is too dry and won't come together, add a few more drops of milk. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Cover and let rest for 10 minutes.

5. Step 5.

   Flatten the rested dough slightly and scatter the reserved soaked fruit and softened butter over the surface. Knead the dough again, working the butter and fruit in thoroughly, until the dough is smooth, stretchy, and the fruit is evenly distributed. Return the dough to a clean, lightly oiled bowl, cover, and refrigerate for 6–8 hours until puffy. Remove from the refrigerator about 1 hour before baking to let it come to room temperature.

6. Step 6.

   Grease a 1kg (2lb) loaf tin with butter. Turn the chilled dough out onto a lightly floured work surface and press it into a rectangle slightly shorter than the long side of the tin. Roll the dough up tightly from a short end into a log, then place seam-side down in the prepared tin. Cover loosely with plastic wrap or a damp towel and let rise at room temperature for about 40 minutes, until the dough has risen just above the rim of the tin.

7. Step 7.

   Preheat the oven to 200°C (180°C fan, 400°F, gas 6). Brush the top of the risen dough with beaten egg. Bake for 10 minutes, then reduce the oven temperature to 180°C (160°C fan, 350°F, gas 4) and continue baking for 40 minutes. Check the loaf halfway through; if it is browning too quickly, cover loosely with kitchen foil. When done, the loaf should be golden brown and sound hollow when tapped on the bottom. Turn the loaf out onto a wire rack and let cool completely before slicing.