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Saffron Milk Cake

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Saffron Milk Cake is a Middle Eastern twist on the classic tres leches cake. A saffron-infused sponge is soaked in a luxurious sweetened milk mixture and topped with airy whipped cream, pistachios, and dried roses. Rich yet light, it’s an elegant dessert perfect for gatherings.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 5 hours (including chilling)
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp saffron threads
  • 2 tbsp hot water
  • 1/2 cup butter (softened to room temperature)
  • 3/4 cup sugar
  • 3 large eggs (at room temperature)
  • 1 tsp vanilla extract
  • 1 cup milk
  • 1/2 cup whipping cream
  • 1 can (14 oz) condensed milk
  • 1/4 tsp saffron threads
  • 1 1/2 cups heavy whipping cream (cold)
  • 3 tbsp icing sugar
  • 2 tbsp slivered pistachios (for garnish)
  • 1 tbsp dried rose petals (for garnish)
  • A pinch of saffron (for garnish)

Instructions

  1. Preheat the oven to 170°C (340°F) and grease an 8×8-inch baking pan. Whisk together flour and baking powder in a bowl and set aside.
  2. Bloom saffron threads in hot water. In a stand mixer, beat butter and sugar for 5–7 minutes until pale and fluffy. Add eggs one at a time, mixing well. Stir in saffron water and vanilla extract.
  3. Fold in the dry ingredients until just combined. Transfer batter to the pan and bake for 25 minutes, or until a toothpick comes out clean. Let cake cool completely.
  4. In a saucepan, combine milk, whipping cream, condensed milk, and saffron. Bring to a boil, then simmer for 5 minutes. Cool mixture.
  5. Poke holes all over the cooled cake with a skewer or fork. Pour half of the sweetened milk mixture over the cake, reserving the rest for serving.
  6. Whip cold heavy cream with icing sugar until soft peaks form. Spread whipped cream over the soaked cake, cover, and refrigerate for at least 4 hours or overnight.
  7. Cut cake into squares, drizzle with reserved milk, and garnish with pistachios, rose petals, and a pinch of saffron before serving.

Notes

  • Refrigerate for at least 4 hours (overnight preferred) for best flavor.
  • For a cardamom twist, add 1/2 tsp ground cardamom to the sponge batter.
  • Add rose water to the sweetened milk for extra floral flavor.
  • Can be made nut-free by skipping pistachios.
  • Best served chilled; do not reheat.

Nutrition

Find it online: https://savorymomskitchen.com/saffron-milk-cake/