mellow yellow
I'm just mad about saffron, to borrow the words from 'Mellow Yellow' by Donovan. I never liked Donovan particularly, but he was always on the radio, in the background, when I was young. I didn't know what saffron was, and certainly never met anyone called Saffron (still haven't), but saffron stuck in my mind.
Later, I read all about the amazing story of saffron and once visited Saffron Walden half-hoping it would be bathed in a mellow light and have fields of crocuses all around (it wasn't and doesn't). Occasionally I bought a little tube of dark red filaments and marvelled at how such a tiny amount could turn a whole pan of rice a beautiful shade of yellow and completely fill the kitchen with a unusual, strange, exotic aroma.
I also knew about Saffron Cake (more a bread than a cake) but only from reading about it in recipe books. So when I came across a lovely reference to saffron cake in a children's story while researching my book, I had the perfect excuse to bake one.
As soon as I poured warm milk over the saffron strands the colour bled out and the white turned a vibrant shade of yellow which was even deeper and richer after an overnight infusion. I'd just watched Girl with a Pearl Earring which reminded me just how precious and costly Vermeer's pigments and susbtances were; saffron has retained this aura and reality of expense and I didn't want the recipe to go wrong.
Kneading a yellow dough was fantastic - like dealing with grown-up, edible Play-Doh - and it rose beautifully in a gold cloud. The moment of reckoning, though, is always in the slicing, and I was suitably thrilled when the first slice fell to reveal a stunningly yellow crumb, speckled with dried fruit and peel. Eaten with butter it was a taste of old, old cooking; just half a teaspoon (I don't know how much that is in drachms - the traditional Cornish measurement of saffron - maybe half a drachm or 1/16 of an ounce) transformed a sweet, yeast-leavened bread into something which is part of a tradition which goes back 3,000 years.
The recipe will be in the book. Quite rightly.
what a beautiful colour, have made bread in the past but will certainly try to make this if only to impress my family!
Posted by: doreen | January 21, 2008 at 03:10 PM
Someone who loves both saffron and children's books should read a book by Hilary McKay called "Saffy's Angel" (if you haven't already). No saffron cake, but a great character called Saffron.
Posted by: Melissa | January 21, 2008 at 03:41 PM
yummy looking totally delicious and glowing... i can imagine you are very tied up writing your receipe book...this is so heart warming... a good way to keep us guessing until the book is out there!!!
Posted by: carole davis | January 21, 2008 at 03:43 PM
My husband makes delicious saffron risotto, and a few years ago for Christmas I bought an ounce at www.saffron.com -- their price has gone up, but it's marvelous, and certainly more saffron than you'll use in a lifetime (but less than you'd pay buying it per recipe), and in an airtight tin. :) It feels so decadent to own.
Posted by: Faith | January 21, 2008 at 03:44 PM
Not only is that bread beautiful, but it looks like it tastes a little bit like heaven.
I can't wait for this book now! =D
Posted by: lunaticraft | January 21, 2008 at 03:50 PM
Have to say that I have a bit of a thing about saffron. Fortunatly for me it is an awful lot cheaper in Spain and I always stock up when I visit my Mum, strands and powder. Love the stuff!
Gorgeous cake and it will deffo be on my list of must makes when your book comes out!
Posted by: Gemma | January 21, 2008 at 04:03 PM
Funny! I saw Girl with a Pearl Earring last night, in the portuguese public television. I had seen it already in the cinema but I've liked it so much that I couldn't resist it!
I do love saffron, too. Looking forward for the recipe.
Posted by: Natacha | January 21, 2008 at 04:41 PM
Lovely. I cannot wait for this book!
Posted by: Laura A. | January 21, 2008 at 05:12 PM
What about Saffron -- the daughter on Absolutely Fabulous!
Posted by: Jessica Gregory | January 21, 2008 at 06:02 PM
That looks absolutely delicious Jane. Can't wait for the book and a chance to try the recipe!
Posted by: Gina | January 21, 2008 at 06:07 PM
I have just found this site after buying the book. Both wonderful...any chance of the recipe for the saffron bread? I have tried a couple lately and not managed the right texture, but this one looks gorgeous!
Posted by: Alison | January 21, 2008 at 07:47 PM
I knew a girl called Saffron.
Posted by: Karbee | January 21, 2008 at 07:50 PM
Looks good, but I hope that you haven't come across any references to "electrical banana" in any children's titles....
Posted by: rosie | January 21, 2008 at 08:06 PM
How gorgeously extravagant! Saffron has such a romance surrounding it - I think I'd be scared to ever use it.
Posted by: Kirsty | January 21, 2008 at 09:20 PM
What book? Another one? I'm missing something here - but I am quite new to yarnstorm. Does the Foyles knitting group still function? I live in London, so I may pay a visit. Have just finished your book, (presumably not the one mentioned in the saffron article) and loved it! I do wish you'd included an index though, it drives me mad looking for something in particular. Hope you do one for the next book.
Posted by: Martina Tierney | January 21, 2008 at 09:39 PM
I live about 10 miles from Saffron Walden and am there twice each week for the girls' ballet lessons. You're right, it isn't terribly romantic, but it is a very happy little town! We like to feed the ducks and visit the fab deli there.
Posted by: dottycookie | January 21, 2008 at 09:46 PM
A lovely, warm color to make the beautiful bread even more appealing. I just needed to stop by and thank you for all the inspiration over the last year ... I have finally attempted quilting (it's the colors of the fabrics that have drawn me) thanks to many blogs, including yours!
Posted by: Becca | January 21, 2008 at 10:18 PM
darn, we have to wait for the book to bake Saffron bread? But...but....I bought some yesterday and wanna give it a try. That does it...off to search for a cake ... lol...
Posted by: Veronica | January 21, 2008 at 10:42 PM
I've never heard of saffron, but just wanted to let you know how much I love your website/blog and also how inspiring it is to follow your culinary adventures :)
Posted by: Angela | January 22, 2008 at 12:04 AM
Mmmmm...there is a traditional Ukrainian Easter bread which is made with saffron - called Babka in my family. One of the best parts of Easter is eating lightly toasted slices slathered with butter.
Posted by: Ladylungdoc | January 22, 2008 at 01:32 AM
The saffron cake looks and sounds absolutely wonderful. I'm so excited about this book!
Posted by: Fiona | January 22, 2008 at 01:41 AM
Your mentioning this brings back a memory of a book I used to love when I was a child - The Little White Horse by Elizabeth Goudge - I wonder if that is where your reference is from, I remember there being a lot of descriptions of the most fabulous sounding food in there. I don't know what happened to my copy of that book, perhaps it is time for me to replace it and relive the memories...
Posted by: Nicola | January 22, 2008 at 09:41 AM
Your mentioning this brings back a memory of a book I used to love when I was a child - The Little White Horse by Elizabeth Goudge - I wonder if that is where your reference is from, I remember there being a lot of descriptions of the most fabulous sounding food in there. I don't know what happened to my copy of that book, perhaps it is time for me to replace it and relive the memories...
Posted by: Nicola | January 22, 2008 at 09:42 AM
Yum! I do love saffron.
Posted by: Debbie | January 22, 2008 at 12:17 PM
Ah lovely; reminds me of home - I've never tried to make it myself so I look forward to giving it a go
Posted by: Sarah | January 22, 2008 at 02:26 PM