🍰🌼 Vanilla & Saffron Condensed Milk Cake

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🧁 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.

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