Preparation time 15 mins, Cooking time 30 mins
Serves 10
Ingredients:
1 1/2 cup flour
1 1/2 tsp baking powder
1 pinch of baking soda
2 eggs or 1/4 cup of yoghurt
1 cup of castor sugar, 3/4 cup of milk
1/4 cup of butter at room temperature
1 tsp vanilla essence, 1/2 tsp almond essence, 2 pods of cardamom (grinder, powdered )
1 tsp saffron strands
White chocolate glaze
200 grams or 1/2 tin condensed milk, 100 grams white chocolate
2-3 cardamom pods (grated or powdery)
Method:
Mix flower, baking soda and baking powder, and set aside.
Heat milk & butter until warm to touch, let the butter dissolve and add saffron, cardamom
and almond essence, stir and set aside to cool down.
Whisk the eggs, yoghurt and sugar until the mixture is pale and fluffy. Slowly trickle in the
milk mixture. Ensure the milk is not too hot as it will curdle the eggs. Now gently add the
flour mixture with a wooden spoon. Pour the batter in a 9” cake tin lined with baking paper
and bake at 180 C degrees (fan-forced) for 30 mins. If the cake is browning too quickly but
remains uncooked inside, cover it with foil and bake it for another 5-10 mins under
supervision. Afterwards, let the cake cool on a wire rack.
White chocolate glaze
Heat the condensed milk along with the cardamom and saffron in a saucepan on low heat
and keep stirring to prevent burning. Once you see bubbles forming switch the cooker off,
add the chocolate and keep stirring until the chocolate is dissolved. Let it cool down.
If the glaze is too warm it may run off the cake. If so, scoop it up and re-pour until it cools
and sets on top.
Sprinkle the top off the cake with edible flowers or nuts!
To bring out the colour & flavour, grind the saffron then add 1 tsp of powdery sugar and 1
tsp of hot water, and set it aside for 5 min stirring occasionally.
Happy baking (a cup of tea or wine is highly recommended, at least 2 glasses).
Yours, Chrissy 🌟
