🍰🌼 Vanilla & Saffron Condensed Milk Cake

🧁 Ingredients:

For the Cake:

1¾ cups (220g) all-purpose flour

2 tsp baking powder

¼ tsp salt

½ cup (115g) unsalted butter, softened

¾ cup (150g) granulated sugar

3 large eggs

1 tsp vanilla extract

½ tsp ground cardamom (optional for depth)

A pinch of saffron threads, soaked in 1 tbsp warm milk

¾ cup (180ml) whole milk

½ cup (120ml) sweetened condensed milk

For the Topping (Optional but delicious):

½ cup (120ml) sweetened condensed milk, for drizzling

Whipped cream or saffron-infused cream

Crushed pistachios for garnish

A few extra saffron strands for decoration

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🍰 Instructions:

1. Prepare the Cake Batter:

Preheat oven to 175°C (350°F). Grease and line an 8-inch (20 cm) round or square cake pan.

In a bowl, whisk together flour, baking powder, salt, and cardamom (if using).

In a separate bowl, cream the butter and sugar until light and fluffy.

Add eggs one at a time, beating well. Stir in vanilla and the saffron milk.

Mix in the condensed milk and regular milk.

Gradually add the dry ingredients and mix until smooth.

2. Bake the Cake:

Pour the batter into the prepared pan.

Bake for 30–35 minutes, or until a toothpick inserted comes out clean.

Let the cake cool slightly.

3. Finish and Serve:

While still slightly warm, drizzle more sweetened condensed milk over the top for extra richness.

Garnish with whipped cream, saffron threads, and crushed pistachios before serving.