Saffron Milk Cake is a delicate, aromatic dessert that blends the golden richness of saffron with the creamy texture of milk-based batter. This article dives into its origins, preparation, and variations, guiding readers through a step-by-step recipe for a moist, flavorful treat. Whether you’re a baking enthusiast or a curious foodie, this cake offers a unique twist on traditional desserts. We’ll explore its nutritional profile, serving ideas, and tips to elevate your baking game. From ingredient insights to flavor hacks, you’ll uncover why saffron adds both color and complexity. Along the way, we’ll reference complementary recipes like Funfetti Birthday Cake and Matcha Ice Cream to inspire your culinary experiments. Let’s unravel the secrets behind this exquisite cake and discover how to make it a standout in your kitchen.
Recipe Overview
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8-10
Ingredients
- Flour: 1 ½ cups (180g) all-purpose flour
- Sugar: ½ cup (100g) granulated sugar
- Eggs: 3 large eggs
- Milk: 1 cup (240ml) whole milk
- Saffron strands: 1 pinch (about 0.5g) or 1/2 tsp saffron threads
- Baking powder: 1 tsp
- Butter: ½ cup (113g) unsalted butter, melted
- Vanilla extract: 1 tsp
- Pinch of salt: ¼ tsp
- Optional: ¼ cup (60ml) rose water or orange blossom water for floral notes
Preparation Steps
Infusing the Saffron
Start by soaking saffron strands in 2 tablespoons of warm milk for 15-20 minutes. This step ensures the threads release their vibrant color and subtle aroma. Avoid using hot milk, as it can burn the saffron and dull its flavor.
Mixing the Batter
In a large bowl, combine flour, baking powder, and salt. In another bowl, whisk eggs, sugar, and vanilla extract until light and fluffy. Gradually add the dry ingredients, alternating with the milk and buttermilk (or melted butter). Mix gently to avoid overmixing, which can lead to a dense texture.
