Cooking With Bibi Aysha
Recipe of the week: Saffron Milk Cake
INGREDIENTS:
For the Saffron Cake:
-1 cup flour
-³/⁴ tsp baking powder
-1 tsp saffron threads soaked for 5 min in 1 tblsp of boiling water
-100g butter, softened
-³/⁴ cup white sugar
-3 large eggs
-1 tsp vanilla essence
For the saffron milk:
-2 cups milk
-¹/⁴ cup heavy/whipping cream
-¹/² cup condensed milk
-1 tsp saffron threads soaked in 1 tblsp of boiling water for 5 min
For the whipped cream topping:
-2 cups of heavy cream/whipping cream
-¹/³ cup of icing sugar
Garnish:
-Slivered pistachios
-Dried rose petals
-2 pinches of saffron threads
METHOD:
For the saffron cake:
1.Preheat oven to 170°C then grease a 8×8 sized baking pan with butter.
2.In a mixing bowl, beat together the butter and sugar until creamy.
3.Add the eggs one at a time and continue beating until well combined.
4.Now add the vanilla essence & the saffron water with the saffron threads into the mixture and beat for a few minutes.
5.Add the baking powder and flour and continue beating until you get a smooth batter.
6.Transfer the batter into the prepared baking tray and bake for 25 minutes or until done.
Method for the Sweetened Saffron Milk
1.Add the milk, condensed milk, whipping cream & saffron water with saffron threads together into a medium sized pot and bring to a boil.
2.Leave to simmer for a few minutes.
3.Using a fork, poke holes all over the baked, cooled saffron cake.
4.Now pour half of the milk mixture all over the cake then leave aside.
5.The remaining half of the saffron milk will be used when serving the cake.
Method for the whipped cream topping for the cake
1.Add the whipping cream and icing sugar together into a mixing bowl then beat on high speed for 5 minutes using an electric handheld mixer. Beat until soft peaks form.
2.Spread the whipped cream evenly over the cake then cover and refrigerate overnight.
To serve this delicious saffron milk cake do the following:
1.Cut the cake into even sized squares and place onto individual small plates.
2.Heat the remaining saffron milk then pour 3 tablespoon fulls of the milk over each piece of cake.
3.Finally garnish each cake pieces with slivered pistachios, dried rose petals and saffron threads.
ENJOY!
