Saffron Milk Cake

Prepare the Cake

1. Step 1

   Heat ¾ cup whole milk and add unsalted butter in a small milk pan over medium, stirring occasionally, until the butter is melted, about 4 minutes. Remove from heat and let cool slightly.

   
2. Step 2

   Beat the eggs until combined, then gradually add 1¼ cups (250 g) sugar while increasing the whisking speed to medium, mixing until combined.

   
3. Step 3

   Sift 2 cups (250 g) of all-purpose flour into the egg mixture.

   
4. Step 4

   Then, add 1½ tsp Baking powder and ¾ teaspoon kosher salt to the egg flour mixture. Fold until the flour is nicely combined with the ingredients using a rubber spatula.

   
5. Step 5

   Now, add the prepared milk mixture and stir gently until just incorporated (don’t overmix).

   
6. Step 6

   Lightly grease a 13×9″ baking dish with unsalted butter and dust with all-purpose flour, tapping out excess. Transfer the batter to the prepared baking dish and smooth the top if needed.

   
7. Step 7

   Place a rack in the middle of the oven that is preheated to 350°. Bake the cake until the top is golden brown and springs back when gently pressed, 25–30 minutes.

   
8. Step 8

   Now to prepare saffron milk, take a saucepan, add milk, and saffron strands to it.

   
9. Step 9

   Now, stir in one 14-oz. can of sweetened condensed milk and one 12-oz. can of evaporated milk. Mix them until smooth and combined.

   
10. Step 10

    Season it with a pinch of salt.

    
11. Step 11

    Meanwhile, add 2 cups of chilled heavy cream, 3 teaspoons of sugar, and ¼ tsp kosher salt to the bowl.

    
12. Step 12

    Beat the mixture on medium speed until soft peaks form, for about 3 minutes. Cover and chill until ready to serve.

    
13. Step 13

    Now to assemble, cut the cooked cake into pieces and pour the saffron milk and a generous dollop of whipped cream.

    
14. Step 14

    Scatter finely chopped raw pistachios over the cake and enjoy.