Saffron Milk Cake is a delightful fusion of rich flavors and textures, promising a unique dessert experience. This cake combines the exotic aroma of saffron with a creamy, milky soak, making it a perfect centerpiece for any special occasion.
All-purpose flour provides the structure and base for the cake, ensuring a tender crumb. Baking powder gives the cake its rise, making it light and fluffy. Unsalted butter, when creamed with sugar, helps create a delicate texture while adding rich flavor. Granulated sugar sweetens the cake perfectly. Each egg adds moisture and richness, while vanilla extract provides a subtle, warm aroma.
The saffron strands are the star, imparting a luxurious flavor and golden hue. Whole milk is used to infuse the saffron, enhancing the cake’s flavor. The combination of sweetened condensed milk, evaporated milk, and heavy cream creates a luscious soak that makes this cake irresistibly creamy. A touch of rose water adds a floral note that complements the saffron. Finally, a pinch of salt balances the sweetness beautifully.
This Saffron Milk Cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing contrast, serve it alongside fresh berries or a light fruit salad.
Start by preheating your oven to 350°F (175°C) and greasing a 9x13 inch baking dish. This ensures your cake doesn’t stick and bakes evenly. In a small bowl, warm up 1/2 cup of milk slightly and add the saffron strands to let them infuse for a few minutes.
In a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This usually takes about 3-4 minutes with an electric mixer. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the saffron-infused milk. Start and end with the flour mixture, mixing until just combined to avoid overworking the batter.
Pour the batter into your prepared baking dish, smoothing the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
While the cake is in the oven, prepare the milk soak. In a bowl, mix the condensed milk, evaporated milk, heavy cream, and rose water until well combined. Once the cake is baked, let it cool for about 10 minutes. Then, gently poke holes all over the surface with a skewer or fork.
Pour the milk mixture evenly over the warm cake, allowing it to soak completely. Cover and refrigerate for at least 2 hours or overnight for best results. Before serving, garnish with chopped pistachios and edible rose petals for a beautiful finish.
Share