Meera Sodha’s Saffron Milk Cake: A Sweet, Spiced Soaked Sponge
Margot Henderson once described herself as a “wet” over a “dry” food person, and this perspective suddenly made the culinary world more understandable. I, too, am a “wet” food enthusiast—requiring a sauce with every meal—and I suspect many Indians share this preference, not only for savory dishes but also for sweets. Traditional Indian desserts like rasmalai, gulab jamun, and jalebi involve batters or doughs that are cooked and then soaked in syrup or milk. Inspired by this tradition and borrowing from Mexico’s tres leches cake, I set out to create a “wet” cake: a classic sponge soaked in spiced, sweet saffron and cardamom milk.
Ingredients
For the cake:
- 175g caster sugar
- 5 eggs
- 1 tsp vanilla extract
- 175g plain flour
- 1¼ tsp baking powder
- ¼ tsp fine sea salt
- 75g unsalted butter, melted
For the soaking milk:
- 300ml whole milk
- 30 saffron strands
- 1½ tsp ground cardamom
- Just under ¼ tsp fine sea salt
- 300ml double cream
- 200ml condensed milk
For the topping:
- 300ml cold double cream
- 2 tbsp condensed milk
- 50g shelled pistachios, finely chopped
Method
Heat the oven to 200C (180C fan)/390F/gas 6 and line a 23cm x 33cm cake tin with baking paper.
First, make the batter. Place the sugar, eggs, and vanilla in a large bowl, and combine the flour, baking powder, and a quarter-teaspoon of salt in a second bowl. Whisk the sugar and egg mixture for about five minutes until it becomes custard-thick. Sift in the flour mixture in three roughly even stages, folding it into the sugar and eggs carefully to avoid deflating the batter. Gradually add the melted butter in three stages, again folding gently to preserve air.
Pour the batter into the lined tin and bake for 20 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and let it cool in the tin for 30 minutes.
Meanwhile, prepare the soaking milk. Gently heat the whole milk in a saucepan over medium-low heat. Add the saffron, cardamom, and just shy of a quarter-teaspoon of salt. Simmer and infuse for five minutes, stirring constantly. Remove from heat and stir in the double cream and condensed milk until well combined.
Using a fork, poke small holes all over the cooled cake. Pour half of the milk mixture evenly over the cake and let it soak in for a few minutes. Then pour the remaining milk over the cake. Refrigerate for at least two hours, or overnight, to allow the milk to fully absorb.
Just before serving, make the topping. Whip the cold double cream and condensed milk until stiff peaks form. Spread the cream over the chilled cake, sprinkle with finely chopped pistachios, and serve directly from the tin.
