Meera Sodha presents a saffron milk cake that caters to those who prefer 'wet' desserts over 'dry' ones. The sponge is soaked in spiced, sweetened milk, drawing inspiration from Indian classics like rasmalai and gulab jamun, as well as Mexico's tres leches cake.
The cake base is a simple sponge made with sugar, eggs, vanilla, flour, baking powder, salt, and melted butter. It is baked until golden and then cooled before being soaked.
The soaking liquid combines whole milk infused with saffron and cardamom, along with double cream and condensed milk. This mixture is poured over the cooled cake, which is then refrigerated for at least two hours to allow full absorption.
For serving, the cake is topped with whipped double cream and condensed milk, then sprinkled with finely chopped pistachios. The result is a rich, moist dessert that embodies the 'wet' food philosophy.
