Ingredients
Equipment
Method
- In a medium bowl, whisk together the flour, baking powder, and baking soda; set aside.
- Gently heat the milk and butter in a small saucepan until warm; add saffron strands, cardamom pods, and vanilla extract, and let sit to infuse.
- In a large mixing bowl, beat the eggs (or yogurt) and sugar until pale and fluffy; slowly pour in the warm milk mixture while stirring constantly.
- Add the dry ingredients to the wet mixture in three parts, folding gently after each addition until just combined.
- Pour the batter into a greased and lined cake pan; bake at 350°F (180°C) for 30 minutes or until a toothpick inserted comes out clean.
- For the glaze, heat the condensed milk with cardamom and saffron over low heat; once tiny bubbles form, remove from heat and stir in the chopped white chocolate.
- Once the cake has cooled, drizzle the glaze over the top; garnish with crushed rose chikki or praline and saffron strands.
Nutrition
Calories: 280kcalCarbohydrates: 38gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 6IUCalcium: 4mgIron: 6mg
Notes
Use high-quality saffron for the best flavor and color.
Toast the cardamom pods lightly before crushing them for enhanced fragrance.
If you want to substitute saffron, turmeric can provide color but not flavor.
Store in an airtight container for up to two days at room temperature; refrigerate afterwards.
Toast the cardamom pods lightly before crushing them for enhanced fragrance.
If you want to substitute saffron, turmeric can provide color but not flavor.
Store in an airtight container for up to two days at room temperature; refrigerate afterwards.
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