SAFFRON MILK CAKE
Saffron Milk Cake is the Middle Eastern version of the famous tres leches cake (also known as three milk cake). Saffron is the main flavour here, with it being used in the cake batter and the soaking milk as well. So use good quality saffron, please.
HOW TO MAKE SAFFRON MILK CAKE
This recipe starts with a base of sponge cake. Once it has cooled we poke it well, and pour over the sweetened milk to soak it. Finally it’s topped with a lightly sweetened whipped cream topping. So let’s get started shall we?
THE SAFFRON SPONGE INGREDIENTS
This is a simple sponge, that’s flavoured with saffron. Saffron goes a long way, so use just a little bit of saffron to flavour the batter.
Sponge cakes have very few ingredients, but they can also be a little technical. Make sure you use softened butter, and beat it very well with sugar. Also, I advise you to use room temperature eggs so that they incorporate well into the batter. Do not overmix the batter or else you’ll end up with a tough and close textured sponge.
Once the cake has baked set aside while you make the sweetened soaking milk.
THE SWEETENED MILK INGREDIENTS
This is super easy. Just put all ingredients into a pot, bring to a boil and simmer for a few minutes. Easy peasy. Set aside to cool to room temperature.
Once both the cake and sweetened milk are at room temperature, it’s time to soak the cake with all the yummy goodness. Use a wooden skewer or a fork to poke the cake all over. Now pour over half of the sweetened milk. We’ll use the remainder for serving.
FOR THE WHIPPED CREAM TOPPING
Add heavy cream or whipping cream to the bowl of a stand mixer (or a bowl if using a handheld mixer) and add the sugar. Mix on high speed for about 5 minutes until soft peaks have formed. Spread over the whipped cream over the cake, and cover tightly. Place in the fridge for at least 4 hours or overnight.
Some tips for whipping cream:
• Use chilled whipping cream. You can even chill the mixing bowl and beater.
• Use whipping cream that has more than 30% fat content. Any less than that and your whipping cream won’t thicken enough.
• Once the peaks have started forming, be careful not to over beat the whipping cream.