Today we are starting a Guest Post Series on Cake n Curry!! This was an idea I was toying with since some time and when I got my own domain, the time felt right!! As you know that I went on a blogging break. It was a chance encounter with Rafeeda on one of the Facebook baking group that brought me back to blogging!! And that made me think of Rafeeda as the very first guest on Cake n Curry!
My association with her goes long time back. We were both fresh bloggers, full of new ideas!! We worked on improving our food photos together through the Click Happy group!! And I am so proud of the way she has improved her food photos!!
It is always a pleasure to read her detailed post where she not only talks about the recipe but also about her wonderful family. She manages her work, commute, 2 sweet girls, her family and her blog The Big Sweet Tooth!! And she does everything with aplomb! So inspiring!!
Just like in personal life, she is an all rounder when it comes blogging too!! She does traditional Indian recipes, she does baking recipes, she does Malabar Recipe, She does Emirati Recipes and so much more!! And she is always up for a challenge!! Throw her a challenge and she will emerge with one more amazing recipe from her vast reserves!! Check out her blog The Big Sweet tooth for the most amazing, delicious and innovative recipes, not to mention quick and easy!!
Today she is sharing one such amazing Cake Recipe flavored with Saffron (Kesar). Something that I am going to try for sure!! Without further ado, let’s hear from Rafeeda:
A big hello to all the wonderful readers of “Cake N Curry”…
I have known Pankti for as long as I have been in the blogging world. We connected when she was called the “techie mom”. I am glad that she is back to blogging through her rejuvenated blog and even more happier that she chose me to start her series of guest posts. I truly feel honored! Thank you so much for your kind thoughts, Pankti…
Just a little about me – my name is Rafeeda. I am a working mother of two girls, and my blog “The Big Sweet Tooth” is an attempt to get me cooking and baking! I love to especially make desserts and feed the sweet tooth, though at the moment, I am in a battle against the bulge and am keeping my tooth on hold for the moment. 😀 My blog is a compilation of very simple recipes that wouldn’t take too much of your time in the kitchen, since I am somebody who loves good food that wouldn’t take me slog the whole day.
While trying to decide what to give to Pankti, my thoughts went towards the Saffron Milk Cake I had made at home and we had relished last month. Milk cakes have literally taken the dessert field by storm in the UAE. Milk cakes are nothing but different flavored combinations of the famous Mexican Tres Leches (three milk) cake. Most of the cafes here serve an exotic range of milk cakes like saffron, rose, pistachio and chocolate. The cake is already soaked in the milk mixture and then when served, is drizzled and found floating in more milk! Those who have had the Tres Leches would know how sinful the cake is, it is the same case with this one too! The only drawback I felt was the price – most outlets have their cakes priced really high for a single slice and it has made me hesitated to spend so much on having one piece of cake!
While craving to make it at home, a friend’s post came to the rescue and it pushed me into making it. I went on to make the whole cake a complete saffron experience. You may know that saffron is the most expensive spice in the whole world. It is said that roughly 150 flowers make 1 gm of saffron and the extraction process is very laborious. So anybody who deals with saffron would definitely use it like gold in their cooking! J I totally love the flavor and aroma of saffron though my family is neutral towards it. This statement comes from me, who once upon a time while carrying my elder one couldn’t stand the smell of the saffron milk that HD would give me every day in the morning, hehe…
So coming back to the recipe, the cake is a basic oil free sponge, made with only fluffy beaten up eggs. Oil or butter tends to harden the cake while cool and will also not readily soak in the milk poured into it. I have flavored the cake, the whipped cream and the milk totally with saffron for an amazing saffron experience. The dessert needs some sitting – so you need to be patient with it to soak up the liquid and become really melt-in-mouth. I baked the cake at night, soaked in the liquid and left it in the fridge overnight, just ready in time for the weekend dessert.
The dessert like I mentioned had a totally deep saffron flavor, so if you want to reduce it, please feel free to omit saffron from the cake and whipped cream and limit it to only the pouring milk. Moving off to the recipe…
Saffron Milk Cake
For the cake:
3 large eggs
1/2 cup sugar
A pinch salt
1 cup all-purpose flour
1 tbsp corn flour
1/3 tsp baking powder
A fat pinch crushed saffron
For the soaking milk:
1 x 400 ml can evaporated milk
1/2 can condensed milk (use more as per sweetness)
2 cups milk
1/2 tsp packed saffron, crushed
2 sachets Dream Whip powder
1/2 cup milk
2 cup whipping cream
1/3 cup icing sugar
- Preheat oven to 180 degrees. Grease and flour an 8 inch square pan well.
- Whip the eggs with sugar and salt till pale and frothy. When the beaters are lifted, it will flow like a ribbon.
- Sift the dry ingredients on top and fold in till moist.
- Add the saffron and mix. Pour into the prepared pan and bake for 30 minutes or till skewer comes out clean.
- Cool in pan for five minutes, before flipping onto a cooling rack to cool slightly.
- For milk mixture, whisk the milks in a pan and bring to heat. As it heats, add the crushed saffron and whisk well. Simmer for five minutes. Switch off.
- Transfer the cake to a bigger plate. Poke all over the cake with a fork.
- Keep 1 cup of the milk aside and pour the rest of the milk all over the cake.
- Once the cake comes to room temperature, keep in the fridge for a couple of hours for it to soak completely. Reserve the remaining milk in a container in the fridge as well.
- Just before serving, whip the Dream whip powder along with the milk till stiff OR if using whipping cream, whip with the icing sugar till stiff. Add a couple of tablespoons of the reserved saffron milk and fold in.
- Take the cake out of the fridge and spread the whipping cream on top. Cut into slices.
- While serving, keep one slice on a deep serving dish, pour part of the reserved milk just to cover the bottom. Enjoy!
You can use any sponge cake of your choice as base.
The cake is mildly sweet and most of the sweetness is from the milk, so increase the condensed milk upto even the whole can if you like yours sweet. For us, the quantity mentioned was sweet enough.
For a mild saffron flavor, feel free to skip the saffron used in the cake, and use it only in the milk.
I hope that you all will try this at home as a treat and enjoy it as well. I am hopeful that Pankti would like this post. Once again, thank you so much for having me around… Wishing you many many blogging years ahead…