Description
A delightful Saffron Honey Milk Cake that combines rich flavors and a soft, moist texture, perfect for special occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup milk
- 1/2 cup honey
- 1/4 teaspoon saffron threads
- 3 large eggs
- 2 teaspoons baking powder
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Soak the saffron threads in 2 tablespoons of warm milk for about 10 minutes.
- Cream together the melted butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the honey, saffron-infused milk, and vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Preheat the oven to 350°F (175°C). Pour the batter into a greased 9-inch round cake pan and bake for 30-35 minutes or until a toothpick comes out clean. Allow to cool before transferring to a wire rack.
Notes
- Store leftover cake in an airtight container at room temperature for up to three days.
- For longer storage, refrigerate for up to a week.
- To reheat, warm individual slices in the microwave for 10-15 seconds.
- For freezing, wrap tightly in plastic wrap and aluminum foil for up to three months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Saffron, Honey, Milk Cake, Dessert, Baking