South Asian Cardamom-Saffron Milk Cake
A fragrant, rich milk cake with an aromatic blend of saffron and cardamom, topped with crunchy pistachios.
Delight in the indulgent taste of this traditional South Asian dessert, which marries creamy flavors with the earthy notes of cardamom and saffron, topped with crunchy pistachios.
- 4 h 30 min
- 8
- Intermediate
Ingredients
For the Cake
For the Milk Soak
For the Topping
Preparation
Prepping the Baking Pan
Preheat Oven
Preheat your oven to 350°F (175°C).
Prepare Baking Dish
Grease and flour an 8x8-inch baking dish.
Set Aside Pan
Set the prepared pan aside.
Preparing the Cake Batter
Combine Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt.
Beat Eggs and Sugar
In a separate bowl, beat the eggs and gradually add sugar until light and fluffy.
Incorporate Wet Ingredients
Slowly blend in the melted butter, cardamom, and warm milk.
Mix Batter
Add the dry ingredients and mix until smooth.
⚠ Important: Do not overmix the batter to prevent the cake from becoming dense. 💡 Pro Tip: Add the melted butter gradually to maintain a smooth batter consistency.
Cooking Process
Bake the Cake
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
Prepare the Milk Soak
Mix whole milk, evaporated milk, sweetened condensed milk, saffron-infused milk, and cardamom.
Soak the Cake
Once cake has cooled slightly, poke holes with a fork and pour milk soak over, allowing it to absorb completely.
Plating & Serving
South Asian Cardamom-Saffron Milk Cake
South Asian Cardamom-Saffron Milk Cake
Serve Chilled with Whipped Cream and Pistachios
Serve the milk-soaked cake chilled with a generous layer of whipped cream and a sprinkle of chopped pistachios.