Wednesday, August 1, 2018

1158. Saffron Milk Cake

While saffron itself is an ancient spice, it has recently been experiencing a boom in the dessert arena. Everyone is jumping on the saffron bandwagon, and saffron-flavored everything is everywhere.
Not that I mind; I've always reveled in saffron anything. This is a saffron milk cake which is a cake baked then drenched in milk and covered in whipped cream. A take on tres leches I suppose that you can find in the window of every pastry shop.


1/2 cup butter, soft
1 cup sugar
5 eggs
1 tsp vanilla
1 1/2 cup flour
2 tsp baking powder
pinch of salt
1/2 tsp saffron threads
1/4 cup water

For the sauce:
2 cups whipping cream
1/2 cup powdered milk
1/2 cup sweet condensed milk
pinch of saffron threads

For the topping:
1 cup cream, whipped


Preheat oven to 350F.
In a bowl, incorporate the flour, baking powder, salt, and saffron; set aside.
Whip the butter and sugar until fluffy. Add the five eggs, one by one beating well after each addition, and the vanilla. Fold in the flour mixture; add the quarter cup water to loosen the batter a bit.
Bake for 30 to 40 minutes; cool completely.
Meanwhile, make the sauce: combine in a saucepan and bring to a simmer the whipping cream, powdered milk, sweet condensed milk, and the saffron threads. Set aside to cool completely.
Using a skewer, poke holes all over the cooled cake, then pour over the cooled sauce. Cover the surface with the whipped cream and either serve or refrigerate until needed.

صحة و عافية

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