Saffron Milk Cake
Delight your family with the famous saffron milk cake. The saffron milk cake with its spongy texture is a crowd favorite. A really extravagant heat that nourishes a swarm, this pudding-cake takes after tres leches but the drain douse is implanted with flower, hearty saffron. The wipe cake is light and breezy sufficient that it can drink up the sweet and velvety drain blend without a long splash time.
Saffron cake ingredients
- 3 cups of milk
- 1 1⁄2 tsp saffron
- 1 cup of sugar
- 1⁄2 cup oil
- 1 cup flour
- 1 tbsp baking powder
- 1 tsp vanilla essence
- 1⁄2 tin of sweetened condensed milk
- 1⁄2 cup cream
- 250 ml whipping cream
- Piping bag
- Star nozzle
Saffron cake recipe
In one cup, warm milk and add a saffron spoon stir well until the milk turns a little bit yellow, then keep this aside. In a big bowl, add 1 sugar cup with 3 eggs, 1⁄2 cup of oil, a tsp of vanilla essence and whisk all the ingredients well until they are a homogeneous mixture, now add the soaked saffron and mix it again but gently and slowly.
Next, you're going to sieve 1 cup of flour and a tsp of baking powder and fold in the flour until there are no lumps in the mixture. Now the cake batter is ready, but you need to reserve it before putting it in the oven. Grease the baking dish of your preference with some oil and coat the dish with some flour. These steps are going to make it easier to separate the mixture before the time in the oven, with the baking dish ready, pour the cake batter into and transfer it to an oven preheated at 200° celsius. Bake for 30 - 45 minutes at 180 degree celsius or until a skewer inserted in the center comes out clean.
Now we have to prepare the saffron milk, first of all, heat 2 milk cups with 1⁄2 tsp of saffron and boil it for 5 - 7 minutes. The saffron will turn the milk a little bit yellow and start to smell sweet, at this point we have to add 1⁄2 tin of sweetened condensed milk and 1⁄2 cup of cream. Stir well until the cream dissolves, as simple as this the saffron milk is ready, just remove from heat and let it cool down completely.
Take out the cake from the oven and let it rest for 5 - 7 minutes, take a skewer and prick the cake with, this allows it to absorb more saffron milk. Pour 1⁄2 of the prepared saffron milk, let the cake absorb and cover it with cling film. Let it rest for 30 minutes in the refrigerator.
Slap on 250 ml of whipping cream on a bowl and whip until soft peaks, fill the whipped cream in a piping bag with star nozzle. Start piping the cream all over the cake and add some saffron on top for a very best presentation. You’re ready to enjoy this amazing dish.
Ways to prepare saffron cake
This is one of the easiest ways to cook saffron cake, but actually there are more recipes that we are going to explore in the following days for example:
Swedish saffron cake it’s a holliday Swedish tradition. It's the same preparation: just take out from the recipe the saffron milk and add some dried fruits and use a baking pan with a hole in the medium.
Arabic saffron cake is even closer than the recipe that you already read, the unique difference is where we’re going to serve the saffron milk. Instead of putting the saffron milk on top of the cake, put it on a plate as a base and serve the cake on top.
Saffron cake nutrition facts
This saffron cake contains 56g total carbs, 56g net carbs, 12g fat, 5.1g protein and 348 calories. Even being a cake, being mainly sweetened with saffron, it is lighter than other cakes. In addition, it is the perfect dessert to crown another of the fantastic saffron recipes that we have on this page.
Be careful of saffron adulterations because these imitations could be dangerous for health, for non risk in Moonflowers organic saffron is your very best option.
More tasty recipes with saffron
MORE RECIPES HERE
Inspired by the easy no knead focaccia recipe in Bon Appetit, adding a pinch of gold.