1170. Saffron Flan Cake

Two wonders about this cake should be discussed. Firstly, the type of cake is a small miracle on its own. A standard flour cake batter is spread over the base of a prepared bundt tin. This is the topped with a creme caramel mixture, and popped in the oven to bake.
The miracle kicks in when the layers invert during baking and the creme caramel layer ends up at the bottom and tha cake at the top. This then gets inverted upon serving. The second wonder is the Oh-my-Lord aromatics of the cake. Cardamom! Saffron! Rosewater! The result is simply exquisite, albeit costly, showstopper of a dessert.

Ingredients

For the Flan:
1 can sweet condensed milk
2 cans evaporated milk cardamom
1 Tbsp powder cardamom
pinch of salt
100g cream cheese
4 eggs
1½ tsp vanilla
¼ cup rosewater and saffron

For the cardamom cake:
1 ½ cups flour
1 cup  sugar
1 tsp baking powder
½ tsp salt
2 tsp powder cardamom
¼ tsp baking soda
100g butter, soft
½ cup rosewater and saffron
¼ cup buttermilk (laban)
1 tsp  vanilla extract
2 large eggs

Method:

Preheat your oven to 330F.
To make the cake, sift the flour, sugar, baking powder, salt, cardamom, and baking soda directly into the bowl of a stand mixer. Mix on the lowest setting with the paddle attachment just until combined then add the cubed up butter and continue mixing on low speed until the mixture resembles wet sand.
Combine the saffron and buttermilk in a cup with the vanilla then slowly add that to the dry ingredients/butter mixture with the mixer running on low. Add the eggs one at a time, then beat the mixture for a full minute.
In a blender add the milks, cream cheese, eggs, and vanilla. Blend until smooth.
Grease a 12-cup capacity bundt pan with non-stick cooking spray then evenly add the cake batter, smoothing out the top. Carefully ladle in the flan mixture so you disturb the cake batter as little as possible then transfer to a large baking dish or roasting pan. Grease a piece of aluminum foil and place it greased side down onto the bundt pan, folding it over the edges to loosely seal it. Place this into the oven then pour hot water into the roasting pan or baking dish until it’s about 2-3” full.
Bake the flan for 1 hour 40 minutes, checking at the 1 hour 30 minute mark, using a skewer inserted into the cake to make sure it’s baked through, with little to no crumbs sticking to the skewer when you pull it out.
Carefully remove the bundt pan from the roasting pan and let it cool to room temperature before placing it in the fridge to cool completely, at least a couple hours.
Flip upside down on the serving plate and decorate.

صحة و عافية