Saffron Milk Cake

Indulge in the ultimate luxurious dessert that satisfies a crowd—a pudding-like cake reminiscent of tres leches, but with a twist. Infused with the captivating flavors of floral and earthy saffron, this cake effortlessly absorbs the sweet and creamy milk mixture, thanks to its light and airy sponge texture. Although an hour of soaking is sufficient, for the best taste experience, allow the cake to cool and set in the refrigerator for at least 4 hours. Serve this delectable treat with a generous dollop of whipped cream and a sprinkling of pistachios, adding both crunch and vibrant color to the ensemble.

CAKE

• 4 Tbsp. unsalted butter, plus more for pan
• 2 cups (250 g) all-purpose flour, plus more for dusting
• ¾ cup whole milk
• 3 large eggs
• 1¼ cups (250 g) sugar
• 1½ tsp. baking powder
• ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt

SAFFRON MILK

• 3 cups whole milk
• 1 tsp. saffron threads
• ¼ tsp. kosher salt
• 1 14-oz. can sweetened condensed milk
• 1 12-oz. can evaporated milk

WHIPPED CREAM AND ASSEMBLY

• 2 cups chilled heavy cream
• 3 Tbsp. sugar
• ¼ tsp. kosher salt
• ¼ cup finely chopped raw pistachios

Preparation

1. Position the oven rack in the middle and preheat to 350°F. Lightly grease a 13×9″ baking dish with unsalted butter and dust it with all-purpose flour, tapping out any excess. In a small saucepan, heat ¾ cup of whole milk and 4 tablespoons of unsalted butter over medium heat, stirring occasionally, until the butter has melted, approximately 4 minutes. Take the saucepan off the heat and allow it to cool slightly.
2. In the bowl of a stand mixer with the whisk attachment, beat 3 large eggs on low speed until combined. Gradually add 1¼ cups (250 g) sugar, then increase to medium speed and beat until pale, glossy, and doubled in volume (around 3 minutes). Sift in 2 cups (250 g) all-purpose flour, 1½ tsp. baking powder, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Fold in gently with a rubber spatula. Add the milk mixture and stir until just incorporated. Transfer the batter to the prepared baking dish and smooth the top if needed. Bake the cake for 25-30 minutes, or until the top turns a golden brown shade and springs back when lightly pressed. Allow the cake to cool in the pan for 15 minutes.

SAFFRON MILK

While the cake is cooling, warm 3 cups of whole milk, 1 teaspoon of saffron threads, and ¼ teaspoon of kosher salt in a medium saucepan over medium heat until the mixture becomes steaming and takes on a creamy yellow hue. Remove from heat and stir in one 14-ounce can of sweetened condensed milk and one 12-ounce can of evaporated milk until smooth and well combined. Reserve 1½ cups of the saffron milk for serving, and chill it until you are ready to use it. Using a toothpick, create holes in the cake at 1″ intervals. Evenly pour the remaining saffron milk over the cake. Let the cake chill, uncovered, for a minimum of 1 hour and up to 12 hours (with 4 hours being the optimal time)

WHIPPED CREAM AND ASSEMBLY

In the meantime, using the whisk attachment on a stand mixer, beat 2 cups of chilled heavy cream, 3 tablespoons of sugar, and ¼ teaspoon of kosher salt on medium speed until soft peaks form, which takes approximately 3 minutes. Cover the bowl and refrigerate the whipped cream until you are ready to serve.

Slice the cake into 12 pieces and serve each piece topped with 2 tablespoons of reserved saffron milk and a generous dollop of whipped cream. Sprinkle evenly with ¼ cup of finely chopped raw pistachios, dividing them among the servings.