Description
Saffron Rose Milk Cake is a beautiful fusion of flavors, with its origins rooted in the Middle Eastern and South Asian culinary traditions. It is a variation of the popular tres leches cake, but instead of the traditional milks, it incorporates the rich essence of saffron and rose water, offering a more aromatic, floral experience.
Ingredients
For the Sponge Cake:
- All-purpose flour – 1 cup
- Baking powder – ¾ tsp
- Butter (softened) – 100g
- Sugar – ¾ cup
- Eggs – 3 (room temperature)
- Vanilla extract – 1 tsp
- Saffron threads – ½ tsp, bloomed in 1 tbsp hot water
For the Milk Soak:
- Whole milk – 1½ cups
- Condensed milk – ½ cup
- Whipping cream – ¼ cup
- Rose water – 1 tbsp
- Pinch of saffron threads
For the Whipped Topping:
- Heavy cream – 1½ cups (chilled)
- Icing sugar – ⅓ cup
- Optional: 1 tsp rose water
For Garnish:
- Slivered pistachios
- Dried rose petals
- Pinch of saffron
Instructions
- Make the sponge Preheat oven to 170°C. Grease an 8×8 inch pan. Cream butter and sugar until pale and fluffy. Add eggs one at a time, then vanilla and saffron water. Fold in flour and baking powder gently. Bake for 25 minutes or until a toothpick comes out clean. Cool completely.
- Prepare the milk soak In a saucepan, combine milk, condensed milk, cream, saffron, and rose water. Simmer for 5 minutes. Cool to room temperature.
- Soak the cake Poke holes all over the cooled cake with a skewer. Pour half the milk mixture over the cake. Reserve the rest for serving.
- Whip the topping Beat chilled cream and icing sugar until soft peaks form. Add rose water if desired. Spread evenly over the soaked cake.
- Chill and garnish Refrigerate for 4 hours or overnight. Before serving, drizzle with remaining milk, and garnish with pistachios, rose petals, and saffron.
Notes
For an extra fragrant touch, drizzle a few drops of rose syrup over the cake before serving and garnish with edible dried rose petals and crushed pistachios. Serve chilled for the best flavor—this dessert tastes even better the next day as the milk soaks in!
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Fusion
Keywords: Saffron Rose Milk Cake