1 hour
Saffron, Honey & Polenta Loaf
Serves: 8 PeopleA slice of sunshine in loaf form – this Saffron, Honey & Polenta Loaf combines the warmth of saffron, the zest of orange, and the sweetness of honey for a truly golden bake. Made in collaboration with Farrington’s Mellow Yellow Rapeseed Oil, it’s beautifully moist, gently fragrant, and even better topped with a spoonful of crème fraîche and a drizzle of honey.
This recipe was created by The Good Egg (Anna Whitley) in collaboration with St. Ewe Free Range Eggs and Mellow Yellow.
Instructions
- - Step 1Add 1/2 tsp of saffron threads and 2 tbsp of orange juice to a saucepan and bring to a gentle simmer. Leave to cool and infuse on the side.
- - Step 2In a large mixing bowl, whisk the eggs and sugar until pale and slightly fluffy.
- - Step 3Slowly pour in the rapeseed oil in a continuous stream while whisking.
- - Step 4In a separate bowl, combine the flour, fine polenta, baking powder and salt. Add this in 2-3 additions to the wet ingredients, whisking until smooth.
- - Step 5Stir the saffron infusion and 1 tbsp of honey into the batter. Pour the mixture into the prepared baking tin and bake for 45-50 minutes until a skewer comes out clean when inserted. You may need to cover with tinfoil for the last 15 minutes of baking if the top of the cake starts to look particularly dark.
- - Step 6Add the glaze ingredients (2 tbsp honey, 2 tbsp orange juice and a few saffron threads) to the same saucepan you used earlier. Gently heat to dissolve the sugar.
- - Step 7Leave the cake to cool slightly on a wire rack before brushing with the glaze.
- - Step 8Slice and serve with a spoonful of Crème fraiche and a drizzle of honey, if you like.
Ingredients
- 3 Original Large Egg
- 150 ml Farrington's Mellow Yellow Rapeseed Oil
- 150 grams Caster Sugar
- 1 Orange Zest
- 1 Tbsp. Honey
- 100 grams Plain Flour
- 50 grams Polenta
- 1 1/2 tsp. Baking Powder
- 1/4 tsp. Salt
- 1/2 tsp. Saffron Threads
- 2 Tbsp. Orange Juice
- 2 Tbsp. Honey
- 2 Tbsp. Orange Juice
- handful Saffron Threads
