Saffron Milk Cake Recipe

Name: Saffron Milk Cake Recipe
Prep time: 20 min
Cook time: 45 min
Ingredients: 4 tbsp butter; 3/4 cup milk; 6-8 strands saffron; 3 eggs; 1 and 1/4 cup sugar; 2 cups flour; 1 tsp cardamom powder; 1 tsp baking powder; 1/2 tsp salt; 1 tsp vanilla; 2 drops almond extract; 2 and 1/2 cups milk; 1/2 cup whipping cream; 1/4 cup water; 1/4 cup condensed milk; 2 tsp saffron strands; Pinch of salt; 1/2 cup whipping cream; 2 tbsp icing sugar; 2 drops almond extract

This crowd pleasing fusion Indian inspired dessert is a fluffy cardamom sponge cake drenched in a saffron milk, topped with whipped cream. It is so soft, tender and very delicious. Serve it with more saffron milk and pistachios to make it a delicious treat for any occasion.

We are officially in the great Indian festival season with two weeks away from Diwali. This recipe is fantastic as a make ahead dessert which you can whip up in little time and minimal effort. Not to mention a very simple list of ingredients that you most likely have in your kitchen. Also, the saffron is one of the best flavor additions to make this dish so elegant and fancy.

To be honest I am not a fan of milk cake or tres leches cake. I made a thandai tres leches cake for holi a couple of years ago and it is such a yummy treat but I have not felt the need to actively go out of my way to make a milk cake. Reason being the cake has been hyped in my opinion and I am not one for hypes. However saffron is a very royal flavor and not to mention expensive so when I received a beautiful Diwali box of saffron from Dorreen saffron I had to make something that I would not normally make but still find a way to enjoy it. That would be my challenge, also my family LOVE saffron so it seemed only fitting to make this recipe.

What is milk cake? What is milk cake made of?

Traditionally milk cake is used interchangeably with tres leches which means 3 milks as the recipe used condensed milk, evaporated milk and whole milk. But some milk cakes are just sponge cake recipes soaked in a sweetened milk and topped with whipped cream. There are a variety of flavors that you can use to make a milk cake. I have used saffron and cardamom here. This recipe is similar to that of a hot milk cake as well.

Frequently Asked Questions About Saffron:

Why is saffron so expensive?

There are two reasons for the price of saffron. One being how it is harvested – it is done by hand as it comes from the stigma of a flower making it extremely delicate. Two is for its weight – it takes a lot to get a single pound of saffron as it is light in weight.

What does saffron taste like?

Saffron has a floral and earthy note to its flavor profile. There is a hint of bitterness in the aftertaste but leaves a subtle honey like flavor on the platte. It smells sweet with a touch of pungency similar to pepper.

What does it mean for saffron to bloom?

Blooming saffron is basically preparing it for a recipe. Unlike other spices we cannot merely add it into our dishes to extract the maximum amount of its flavor. We need to release its flavors before adding into our dishes by heating or cooling it down. Some recipes suggest grinding it into a powder as well.

How to bloom saffron?

It is common to bloom saffron in hot water (as I have done before in many recipes) but you can bloom saffron over ice and allowing it to melt into the saffron is another way to extract maximum flavor from the strands. Both these techniques gives perfect golden orange bloomed saffron liquid which you can add into your recipes.

What ingredients do you need to make saffron milk cake?

For the cake we need butter, flour, milk, eggs, sugar, saffron, cardamom powder, baking powder, salt. For the milk we need condensed milk, milk, saffron, salt. For the whipped cream we need heavy cream, vanilla, almond extract, icing sugar and salt. Garnish the cake with crushed pistachios or any nuts you like.

What equipment do you need to make saffron milk cake?

To make the cake batter we need a mixing bowl, beater or whisk, rubber spatula and a sauce pot. I have baked the cake in a 9 inch round baking tin lined with baking paper. Once the cake on baked it needs to be poked with a skewer or tooth pick. The saffron milk is made in a sauce pot with a whisk I like too pour it over the cake but you can brush it as well. I have also baked this cake in a 9×13 baking tray for 20-25 mins or until a tooth pick inserted into the center comes out clean.

How to make saffron milk cake?

Preheat the oven to 170℃, line the 9 inch cake tin by brushing with butter and baking paper. In a sauce pot on low heat add the milk, butter and saffron, bring to a boil and let it simmer for 3-5 minutes. Take off the heat and let it cool a little. In a mixing bowl add the eggs and whisk until frothy. Add the sugar, vanilla and almond extract and beat agin for 3-4 minutes or until pale, creamy and doubled in volume. Add the flour, cardamom powder, salt, baking powder into a sieve and sift it over the egg mixture, fold the dry ingredients into the wet ingredients with a rubber spatula. Half way through add the hot milk mixture and fold until combined. Do not over mix and remove the air from the batter. Pour into the prepared tin and bake for 40-45 minutes or until a tooth pick inserted into the center comes out clean.

While the cake is baking, make the saffron milk by boiling all the ingredients together and simmering for 10 minutes. Once the cake is baked, remove from the oven and let cool for a few minutes before removing from the tin and placing in a serving dish. Poke holes into the cake all around. Pour half the saffron milk mixture on the cake and allow it to soak. You can pour unto 3/4 of the mixture but save some for serving later. Allow the cake to cool down. In the meantime whip the cream with icing sugar, almond extract and salt until stiff peaks. Spread it over the cooled soaked cake and garnish with chopped pistachios. Allow this to set in the fridge for atleast 2 – 4 hours before slicing and serving with the remaining saffron milk.

Serving saffron milk cake?

The cake is best served chilled. I like to allow the cake to soak for at least 4 hours minimum or overnight. Serve it in a deep dish which can hold the extra milk. Slice the cake into pieces and pour over the extra saffron milk. Garnish with crushed pistachios or any nuts. I also like garnishing with dried rose petals for color.

Storing saffron milk cake?

The cake can be stored in an air tight container in the fridge for up to 5 days. Remember, the longer to store it the more the cake soaks up the milk hence you make need to reserve some milk for serving later. This cake is perfect to make the night before so we can ensure it is well soaked while serving. I like topping the cake with whipped cream this seals the moisture in the cake and keeps it soft but you can serve it with vanilla ice cream as well, or pistachio ice cream.

Looking for more Diwali inspired recipes?

Now that we have covered how to make this saffron milk cake, you can have a look at the ninja bake along video on my instagram but let’s get to it. Don’t forget to follow along for more baking recipe inspiration.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.