I lived in the Middle East for a long time and if I could, I would love to be there now too. I miss the lifestyle, the liveliness, the people, and the food! The flavours there are so bold and intense, but now I sit at home and all I want to do is recreate the flavours here too.
This saffron milk cake was my take on a three milk, tres leche cake. It’s a beautiful cake, with a saffron infused milk and topped with a light whipped cream. It’s in a word: Beautiful!
Preparation Time 15 minutes
Cook Time 25 minutes
Serves 9
Ingredients
Saffron Cake
1 cup flour
3/3 teaspoon baking powder
1/2 teaspoon saffron threads- in 1 tablespoon hot water
100 grams butter- softened
3/4 cup sugar
3 eggs- room temperature.
1 teaspoon vanilla
Sweetened Milk
1 1/2 cups milk
1/4 cup cream
1/2 cup condensed milk
Pinch of saffron
Whipped Cream
300 ml heavy whipping cream- cold
1/4 cup sugar
To Decorate
A pinch of saffron
Pistachios
Instructions
Cake: preheat the oven to 17-c. Line an 8x8 inch pyrex pan with parchment paper. Set it aside.
Beat the butter and sugar together for 3-4 minutes until light and fluffy. Slowly add the eggs, one at a time. Beat well between each addition. Scrape down the sides of the bowl.
Add the dry ingredients and then the saffron water. Mix it in until JUST combined. Do not over mix the batter.
Pour it into the lined dish and bake at 170c for 25 minutes until an inserted skewer comes out clean. Set the cake aside to cool.
For the milk: combine the milk, cream, condensed milk and saffron in a saucepan. Cook it on a simmer for 5-10 minutes until it thickens. Set the milk aside to cool completely.
Use a skewer/ fork to poke holes in the cake. Pour half the milk over the cake into the holes. Reserve the rest for when you are going to serve.
Beat the cream and sugar until stiff peaks form. Spread the cream over the cake.
Chill the cake overnight/ for 8 hours. Decorate with the rose petals, pistachios and saffron threads before serving.