Saffron Milk Cake is a delightful dessert combining saffron’s aromatic flavours with a moist sponge cake. Infused with saffron, the cake has a golden hue and subtle floral fragrance. The light and fluffy texture of the sponge cake pairs perfectly with the rich saffron-infused milk mixture. Topped with creamy frosting and an additional drizzle of saffron milk, this cake is a divine treat for any occasion.
Ingredients for Sponge cake:
- 1 ¼ cups Flour
- 2 tbsp Cornflour
- ½ cup Yogurt
- ¾ cup Milk infused with a pinch of saffron
- ½ cup Sugar
- ½ tsp Baking soda
- 1 tsp Baking powder
- ¼ tsp Salt
Ingredients for milk mixture:
- 1 cup Milk infused with a pinch of saffron
- 1 can Condensed milk
- 1 cup Evaporated milk
Ingredients for Frosting:
- 1 cup Whipping cream
- ¼ cup Icing sugar
Directions:
1.Add saffron to milk and set it aside for half an hour to infuse properly.
2.Whisk yogurt and sugar until well incorporated. Then add the saffron-infused milk, baking soda, baking powder, salt, and oil. Whisk thoroughly.
3.Sift flour and cornflour into the above mixture and gently fold the batter. Avoid over mixing.
4.Pour the batter into a 9-inch square pan lined with parchment paper and greased.
5.Bake at 180°C for 25 minutes.
6.To prepare the milk mixture, infuse the saffron in 1 tbsp of hot milk, then add it to the remaining milk along with the other ingredients. Mix well.
7.Prepare the frosting by beating the whipping cream and icing sugar together.
8.Once the cake is baked and cooled, cut it into square pieces, then pour the milk mixture over it and let it soak overnight.
9.Serve with additional saffron milk and frosting on top.
Mitahara 
I love it
LikeLike