Saffron Milk Cake

Instructions

1. Step 1

   Heat the oven to 175°C. Line the baking pan with parchment paper.

   Cookware: oven, Square Baking Pan

2. Step 2

   Warm the whole milk in the saucepan over low heat until steaming but not boiling. Remove it from the heat, stir in the saffron, and leave it to infuse.

   Timer: 10 min (fixed)

   Ingredients used: 0.3 gr Saffron, 120.0 ml Whole Milk

   Cookware: saucepan

3. Step 3

   Sift the flour, baking powder, and cardamom into the medium mixing bowl, then whisk to combine.

   Ingredients used: 6.0 gr Baking Powder, 1.0 gr Ground Cardamom, 150.0 gr Wheat Flour

   Cookware: fine mesh sieve, Medium mixing bowl, whisk

4. Step 4

   Beat the eggs and granulated sugar in the large mixing bowl until very pale, thick, and able to briefly hold a ribbon on the surface.

   Timer: 5 min (fixed)

   Ingredients used: 4.0 piece Egg, 150.0 gr Granulated Sugar

   Cookware: electric mixer, Large Mixing Bowl

5. Step 5

   Beat the oil and vanilla into the egg mixture just until incorporated.

   Ingredients used: 5.0 ml Vanilla Extract, 45.0 ml Vegetable Oil

   Cookware: electric mixer, Large Mixing Bowl

6. Step 6

   Fold the dry mixture into the egg mixture in three additions until no flour pockets remain. Transfer the batter to the prepared pan and level the surface.

   Cookware: Large Mixing Bowl, Medium mixing bowl, rubber spatula, Square Baking Pan

7. Step 7

   Bake at 175°C until the cake is golden, springs back when lightly pressed, and a skewer inserted in the center comes out clean. Let it cool in the pan.

   Timer: 25 min (fixed)

   Cookware: oven, Square Baking Pan, Wooden skewer

8. Step 8

   Whisk the infused saffron milk with the sweetened condensed milk, evaporated milk, and ½ cup (120 ml) of the heavy cream.

   Ingredients used: 180.0 ml Evaporated Milk, 120.0 ml Heavy Cream, 180.0 gr Sweetened Condensed Milk

   Cookware: saucepan, whisk

9. Step 9

   Poke the cooled cake all over with the skewer. Slowly pour the saffron milk mixture over it, cover, and refrigerate until thoroughly chilled and absorbed.

   Timer: 180 min (fixed)

   Cookware: Square Baking Pan, Wooden skewer

10. Step 10

    Beat the remaining 1 cup (240 ml) heavy cream with the powdered sugar until it holds medium peaks.

    Timer: 3 min (fixed)

    Ingredients used: 240.0 ml Heavy Cream, 30.0 gr Powdered Sugar

    Cookware: electric mixer, Large Mixing Bowl

11. Step 11

    Spread the whipped cream evenly over the chilled cake and scatter the pistachios on top. Cut into 12 portions and serve cold.

    Ingredients used: 30.0 gr Pistachio

    Cookware: rubber spatula, Square Baking Pan