Saffron Cake
A luxurious Persian saffron cake with fragrant layers and silky whipped cream, perfect for celebrations and gatherings.
Equipment
Ingredients
Cake Base
all-purpose flour
300 g
granulated sugar
200 g
butter
150 g
egg
4 piece
milk
120 ml
Saffron Layer
saffron threads
0.5 g
milk
60 ml
Cream Filling
heavy cream
300 ml
granulated sugar
50 g
vanilla extract
5 ml
Instructions
Prepare saffron infusion
Heat milk and infuse saffron threads to create a fragrant base.
Cream butter and sugar
Beat butter with sugar until light and fluffy.
Add eggs one by one
Gradually add eggs, mixing well after each addition.
Combine dry ingredients
Sift flour and gradually incorporate into wet mixture.
Add milk and saffron infusion
Alternate adding milk and saffron-infused milk to batter.
Bake the cake layers
Divide batter between pans and bake until golden.
Prepare whipped cream
Whip cream with sugar and vanilla until soft peaks form.
Assemble the cake
Layer cake with saffron cream and top with whipped cream.
Original recipe
Storage
Store in airtight container to maintain moisture
Notes
• Saffron cake is a traditional Persian celebration dessert
• Best served slightly chilled or at room temperature
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