A truly luxurious bake that feeds a crowd, this pudding-y cake resemblestres lechesexcept the milk soak is infused with floral, earthy saffron. The sponge cake is light and airy enough that it can drink up the sweet and creamy milk mixture without a long soak time. While just an hour of soaking will do the trick, the dessert tastes best cool, so aim for 4 hours in the fridge. Serve with a generous dollop of whipped cream and a sprinkle of pistachios for crunch and color. —Zaynab Issa
For an iftar-worthy spread, pair this recipe withAfghan Pasta,Kalimati, andMango-Lime Spritzer. Read more abouthow Zaynab hosts iftar.
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What you’ll need
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Stand Mixer
$299 At Amazon
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Metal Baking Pan
$22 At Amazon
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Small Saucepan
$155 At Amazon
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Silicone Spatula
$13 At Amazon
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Scale
$27 At Amazon
Ingredients
12 servings
Cake
Saffron milk
Whipped cream and assembly
Cake
Step 1
Place a rack in middle of oven; preheat to 350°. Lightly grease a 13x9" baking dish withunsalted butterand dust withall-purpose flour, tapping out excess.
Step 2
Heat¾ cup whole milkand4 Tbsp. unsalted butterin a small saucepan over medium, stirring occasionally, until butter is melted, about 4 minutes. Remove from heat and let cool slightly.
Step 3
Beat3 large eggsin the bowl of a stand mixer fitted with the whisk attachment on low speed until combined. Increase speed to medium and gradually add1¼ cups (250 g) sugar; mix until combined. Increase speed to medium-high and beat until mixture is pale, glossy, and doubled in volume, about 3 minutes. Remove bowl from stand mixer and sift in2 cups (250 g) all-purpose flour,1½ tsp. baking powder, and¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Using a rubber spatula, fold until flour is mostly incorporated. Add milk mixture and stir gently until just incorporated (don’t overmix). Scrape batter into prepared baking dish and smooth top if needed.
Step 4
Bake cake until top is golden brown and springs back when gently pressed, 25–30 minutes. Let cool in pan 15 minutes.
Saffron milk
Step 5
While the cake is cooling, heat3 cups whole milk,1 tsp. saffron threads, and¼ tsp. kosher saltin a medium saucepan over medium until steaming and creamy yellow in color. Remove from heat and stir inone 14-oz. can sweetened condensed milkandone 12-oz. can evaporated milkuntil smooth and combined. Set aside 1½ cups saffron milk for serving; chill until ready to use.
Step 6
使用牙签,在蛋糕1”间歇雨刷戳洞als. Pour remaining saffron milk evenly over cake. Chill cake, uncovered, at least 1 hour and up to 12 hours (4 hours is ideal).
Whipped Cream and Assembly
Step 7
Meanwhile, beat2 cups chilled heavy cream,3 Tbsp. sugar, and¼ tsp. kosher saltin the bowl of a stand mixer fitted with the whisk attachment on medium speed until soft peaks form, about 3 minutes. Cover and chill until ready to serve.
Step 8
Cut cake into 12 pieces and serve topped with 2 Tbsp. reserved saffron milk and a generous dollop of whipped cream. Scatter¼ cup finely chopped raw pistachiosover, dividing evenly.
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