A Saffron Milk Cake is a delightful dessert that combines the flavors of saffron with the creamy texture of a milk-soaked cake. Here's a step-by-step recipe to make Saffron Milk Cake:
Ingredients:
For the Cake:
1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
For the Milk Mixture:
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1 cup whole milk or heavy cream
A pinch of saffron strands
For the Topping (optional):
Whipped cream
Chopped pistachios
Saffron strands
Instructions:
Preparation:
Preheat your oven to 350°F (175°C).
Grease a 9x13-inch baking dish or similar size.
For the Cake:
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In another bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition.
Add the vanilla extract and mix.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Pour the batter into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool slightly. Once slightly cooled, use a fork or skewer to poke holes all over the cake.
For the Milk Mixture:
In a saucepan, warm the whole milk or heavy cream. Once it's warm, remove it from the heat and add the saffron strands. Allow it to sit for about 10 minutes to let the saffron infuse the milk.
In a mixing bowl or jug, combine the saffron-infused milk, evaporated milk, and sweetened condensed milk. Mix well.
Slowly pour the milk mixture over the cake, ensuring the mixture seeps into the holes. Allow the cake to absorb the milk mixture for a few hours, ideally overnight in the refrigerator.
For Serving:
Before serving, you can optionally top the cake with whipped cream.
Garnish with chopped pistachios and a few strands of saff
