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Saffron Milk Cake

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Saffron Milk Cake is a golden, aromatic dessert featuring a light and airy sponge soaked in a saffron-infused milk mixture, topped with saffron whipped cream and pistachios. This elegant, make-ahead cake is perfect for special occasions or gatherings.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 45 minutes (including chilling)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

  • 5 large eggs, yolks and whites separated
  • ¼ teaspoon lemon juice
  • 1 ¼ cups sugar (268 g), divided
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon saffron strands, crushed
  • ⅓ cup whole milk (≈ 79 ml)
  • 1 ⅔ cups all-purpose flour (≈ 240 g)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup whole milk (≈ 177 ml)
  • ¼ teaspoon saffron strands, crushed (for soaking mixture)
  • 300 ml sweetened condensed milk (use half for less sweetness)
  • 354 ml evaporated milk (1 can)
  • 400 ml heavy cream (35% fat)
  • ¼ teaspoon saffron strands, crushed (for cream layer)
  • 2 tablespoons powdered sugar
  • 2 tablespoons crushed pistachios
  • ⅛ teaspoon saffron strands (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a clean bowl, beat egg whites until foamy. Add lemon juice and gradually add ¼ cup sugar, whipping to medium peaks.
  3. Heat ⅓ cup milk and steep with crushed saffron; set aside.
  4. In another bowl, beat egg yolks with remaining 1 cup sugar and vanilla until pale and creamy. Mix in saffron milk.
  5. Sift flour, baking powder, and salt into yolk mixture. Whisk gently until smooth.
  6. Fold in a portion of egg whites to lighten the batter, then gently fold in the rest until fully incorporated.
  7. Pour batter into an ungreased 9×13-inch glass pan. Bake for 30–35 minutes or until a toothpick comes out clean.
  8. Combine ¾ cup whole milk, saffron, sweetened condensed milk, and evaporated milk to make the soaking mixture.
  9. Let cake cool for 5 minutes, poke all over with a fork, and pour milk mixture evenly over top. Refrigerate for at least 1 hour or overnight.
  10. Whip heavy cream with powdered sugar and saffron until soft peaks form. Spread over chilled cake.
  11. Garnish with crushed pistachios and optional saffron strands before serving.

Notes

  • For a less sweet version, use half the amount of condensed milk.
  • Add rose water for a floral twist.
  • Swap pistachios for almonds or hazelnuts for variation.
  • Use gluten-free flour for a gluten-free adaptation.
  • Best served cold and made a day ahead for ideal texture.

Nutrition

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