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Saffron Milk Cake Recipe

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.
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Prep Time 20 minutes
Cook Time 45 minutes
Chill Time 2 hours
Course Cake, Celebration, Dessert, High Tea, Sweet tooth, tea time
Cuisine Indian, Spanish
Servings 10 people

Equipment

  • Mixing bowl
  • Whisk/Electric beater
  • Rubber spatula
  • 8/9 inch round baking tin
  • Sauce pot
  • Spoons
  • Tooth pick

Ingredients
  

For the cake -

  • 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

For the saffron milk -

  • 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

For the topping -

  • 1/2 cup whipping cream
  • 2 tbsp icing sugar
  • 2 drops almond extract

Garnish - chopped pistachios

Instructions
 

  • 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.

Notes

  • Do not over mix the cake batter and remove all the air from it.
  • We want to soak the cake while still warm so make the saffron milk while the cake is baking.
  • Add as much saffron as you like. I have added the amount based on our taste, we don’t like a very strong saffron flavor.
  • The cake is better the next day, so make this ahead and bring it for dessert to your gatherings this Diwali.