Saffron Milk Cake

Ingredients:

CAKE

• 1/3 cup (113g) butter, softened

• 1 cup sugar

• 5 eggs

• 1/2 tsp saffron (with 2 tbsp water)

• 1 tsp vanilla

• 1 1/2 cup flour

• 1 1/2 tsp baking powder

MILK SOAK

• 1 cup milk

• 1/4 cup (90g) evaporated milk

• 3/4 cup (250g) condensed milk

TOPPING

• 3 packets powdered whip cream

• 1/2 cup milk

• 3 tbsp condensed milk

• 1/4 tsp saffron (with 1 tbsp water)

Instructions:

1. Preheat oven to 170 °C

2. Beat the butter in a stand mixer (or using an electric hand mixer) for 2 minutes.

3. Add in the sugar and mix for 2-3 minutes until fluffy.

4. Mix in the eggs, vanilla and saffron mixture. (batter may be clumpy at this point)

5. Add in the flour and baking powder, mix until a smooth batter forms, 3-4 minutes.

6. Butter and flour a rectangular cake pan, pour in your batter and spread evenly.

7. Take a pan out of the oven and place a damp towel on it, put the cake pan on top and bake for 20-24 minutes.

8. Once out of the oven, poke holes around the cake to absorb up the milk soak.

9. For the milk soak, combine milk, evaporated milk and condensed milk and whisk together.

10. Transfer the cake into your serving dish and pour the milk soak on top and on the base of the plate, leave some for serving.

11. For the topping, Whisk together the powdered cream, condensed milk and milk together until thick and creamy. Now mix in the saffron mixture.

12. Spread the cream on top of the cake.

• garnish with saffron (optional)

Nutrition Facts