Saffron Milk Cake
A sponge cake soaked in a saffron infused milk mixture.
Ingredients
Cake:
4 eggs
1 cup sugar
vanilla
½ cup oil
2 ¼ cup flour
1 tbsp baking powder
pinch of salt
1 cup milk
Milk Soak:
4 cups milk
4 (170 g) cans evaporated milk
200 g condensed milk
a pinch of saffron
Whipped cream (to decorate)
Method
In a saucepan, mix all the milk soak ingredients and allow to simmer.
Remove from heat. Cover and set aside until cool. Refrigerate.
Preheat the oven to 180°C/350°F.
Line and butter a 9” round pan.
Whisk the eggs, sugar, and vanilla until thick.
Add the oil.
Combine the dry ingredients in a separate bowl.
Add the flour and milk into the egg mixture alternatively.
Bake for 30-35 min.
Transfer the cake to a deep dish. Poke with a skewer and slowly pour the prepared milk soak on top.
Decorate as desired with whipped cream. Refrigerate until ready to serve.
