I saw a version of this cake on a blog I follow and I knew it was a perfect base for occasions which demand an eggless cake. I am not a fan of eggless baking, cakes with eggs taste way more creamier and richer than the eggless counterparts, but sometimes I give in for friends who don’t eat eggs. And this cake with a hint of saffron can be moulded into any number of variations.
I layered it with some canned fruits and whipped cream and kept it simple, rustic. Its a very easy to put together recipe and can also be baked into cupcakes instead of layered cake.
Eggless saffron cake with fruits and cream
What you will need :
For the cake
- 180 ml whole milk
- 1/2 teaspoon crushed saffron threads
- 200 gram brown sugar
- 100 gram butter, melted
- 1 and 1/2 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 200 gram all purpose flour
- 1 teaspoon baking soda
- a pinch of salt
For the frosting
- 1 cup cream
- 1/4 cup icing sugar
- Canned or fresh fruits for layering and decoration
What to do :
- Bring the whole milk to a boil and add the crushed saffron to it. Take it off the stove and let it infuse and cool down for 10 mins.
- In a bowl, melt butter and brown sugar to it. Whisk it well till the sugar dissolves and makes it creamy.
- Add the lemon juice and vanilla extract. Mix well.
- In another bowl sift together all purpose flour + baking soda + salt.
- Then fold in the flour mixture into the butter and sugar in three batches alternately with the saffron milk. Always start and end with the dry ingredients i.e flour. Fold in with a rubber spatula till it gets fully incorporated.
- Line two bottom of two 8 inch pans with parchment paper and butter the sides. Preheat the oven to 160C.
- Pour the batter into prepared tins and bake for about 20-25 mins till a skewer inserted in the centre comes clean.
- Take it out from the oven and let it cool in the pan for 5 mins.
- Run a skewer or a spatula on the side of the cake to release it from the pan.
- Let it cool down completely on a wire rack before frosting.
- Take the cream in a bowl and whisk it till it forms soft peaks. Slowly add the icing sugar while continuing to whisk it till it forms stiff peaks.
- Layer the cake on a cake board and frost it with the cream. Add canned cut fruits in the centre. Place the second cake layer on top and finish the frosting. Your cake is ready!
- You can add regular castor sugar in place of the brown sugar to get a better color of the saffron if you want a white-ish cake. But I felt brown sugar gives it a more caramel flavour which goes well with the fruits.
- You can also add some cinnamon or cardamom to the cake batter and skip the fruits in the frosting. Saffron and spices go quite well in the cake.
- The recipe has been adapted from here https://www.pinkovendaily.com/bake.
Another note :
All pictures have been taken straight from he iPhone X and uploaded. Fuss free life.