Saffron Milk Soaked Cake
Ingredients
Cake
- 2 1/4 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons ground cardamom
- 1/4 teaspoon saffron
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fine granulated sugar
- 1/2 cup corn oil
- 2/3 cup milk
Saffron milk sauce
- 1 large can (400g) sweetened condensed milk
- 1/2 cup qaymar
- 1 pinch saffron
- 1 tablespoon rose water
Garnish
- sesame
- dried rose
- pistachios
Preparation
Adjust the middle oven rack and use a 10-inch round cake pan. Grease the pan with butter, dust with flour and sesame, and set aside.
On a piece of paper, sift together flour, baking powder, and salt. Add ground cardamom and saffron, then set aside.
In a mixer bowl, place eggs, vanilla, and sugar. Use the whisk attachment and beat on medium speed until very light and fluffy.
Reduce the mixer speed, gradually add corn oil, then add milk, and mix for 2 minutes until well combined.
Gradually add the flour mixture and mix well, then beat for 2 minutes.
Pour the batter into the prepared pan and bake for 30 to 35 minutes or until done.
Place the cake on a serving plate with slightly raised edges to prevent sauce from spilling.
For the saffron sauce, in a small bowl, combine rose water and saffron.
In a saucepan, combine sweetened condensed milk, qaymar, and the saffron mixture. Heat on low heat until it starts to boil.
Pour the sauce directly over the cake, allow it to absorb for a few minutes, then garnish with sesame, dried rose, and pistachios as desired.
