Saffron milk cake

Name: Saffron milk cake | Asda Good Living
Total time: 1 h 5 min
Yield: 12
Cuisine: Indian
Ingredients: 3 Eggs; 125ml Milk; 125ml Sunflower Oil; 125ml Orange Juice, freshly squeezed; 300g Plain Flour, sifted; 3 tsp Baking Powder; 345g Granulated Sugar; ½ tsp Salt; 2 tsp Orange Zest; ½ tsp Vanilla Extract; 300g evaporated milk; 250g Condensed Milk; 150ml Double Cream; Pinch of Saffron, soaked in 2 tbsp water; 300ml Double Cream; 35g Icing Sugar; 3 tbsp Pistachios; Pinch of Saffron

A melt-in-the-mouth, luxurious bake that feeds a crowd. Recipe by Rabia Rashad.

By Asda Good Living,21st March 2023

Cook: 1 Hour 5 Mins

Serves: 12

Price: £0.74 per serving

Nutritional Information

Each 182g serving contains

Energy
5018kj
659kcal

33%

Fat
38.2g

High
55%

Saturates
17.3g

High
87%

Sugars
48.2g

High
54%

Salt
0.75g

Med
13%

of your reference intake.
Typical energy values per 100g:
2757kj/659kcal

Ingredients

3 Eggs

125ml Milk

125ml Sunflower Oil

125ml Orange Juice, freshly squeezed

300g Plain Flour, sifted

3 tsp Baking Powder

345g Granulated Sugar

½ tsp Salt

2 tsp Orange Zest

½ tsp Vanilla Extract

300g evaporated milk

250g Condensed Milk

150ml Double Cream

Pinch of Saffron, soaked in 2 tbsp water

300ml Double Cream

35g Icing Sugar

3 tbsp Pistachios

Pinch of Saffron

Method

Preheat the oven to 180°C/160°C fan/gas 4. Line a 20x20cm square cake tin with baking paper.

In a bowl, beat together the eggs, milk, oil and orange juice. Whisk well. Add in the plain flour, baking powder, sugar, salt, orange zest and vanilla. Beat for 3 mins with a large whisk or until smooth. Pour into the cake tin.

Bake for 35–45 mins or until a skewer inserted in the centre comes out clean. Leave to cool for 10 mins in the tin.

In a bowl, mix together the evaporated milk, condensed milk, cream and saffron-infused water.

Poke holes over the surface of the cake with a fork, then pour over ¾ of the saffron-flavoured sweet milk, reserving the rest for serving. After 5 mins, most of it should have soaked into the cake. Leave to cool. Ideally, keep this cake in the fridge overnight before eating.

When ready to serve, prepare the whipped cream by using a hand-held electric whisk to combine the cream and sugar until it forms soft peaks. Spread or pipe the cream over the cake and sprinkle with ground pistachios and a pinch of saffron. Cut into squares and serve with the remaining sweet milk.