3-Step Saffron Cake with Dairy Milk Drizzle for Al-Hijra Celebrations

Al-Hijra marks the start of the Islamic New Year, a great occasion to make something thoughtful to share at the table. If you’re looking for a simple dessert to mark the day, this saffron cake with Dairy Milk drizzle is an easy, understated option that feels just right for the occasion. The recipe keeps things straightforward, just three steps, with the fragrant notes of tradition courtesy of cardamom, saffron, and a mix of toasted nuts and rose petals. The ganache, made with the ever-popular and familiar Dairy Milk chocolate, adds a sweet, comforting finish without making things too rich.

Cardamom Saffron Cake with Dairy Milk Drizzle

Ingredients:

For the Cake Batter:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 eggs (or 1/4 cup whole milk yogurt)
• 3/4 cup whole milk
• 1 cup caster sugar
• 4 tbsp softened butter
• 1 tsp vanilla extract
• 1/2 tsp pistachio or almond extract
• 1 tsp saffron threads
• Seeds of 2 green cardamom pods (or 1 tsp ground cardamom)

For the Dairy Milk Chocolate Ganache Drizzle:

• 10 oz Dairy Milk chocolate, chopped
• 2/3 cup heavy cream
• 1 1/2 tbsp butter, cubed, softened
• Seeds of 2 cardamom pods (or 1 tsp ground)
• Few threads of saffron

For the Garnish:

• 3 tbsp raw cashews
• 3 tbsp raw pistachios
• 3 tbsp raw slivered almonds
• 3 tbsp organic rose petals
• 3 tbsp sugar

Instructions:

Step 1: Making the cake batter

1. Preheat the oven to 180°C, then butter an 8x8-inch cake tin and line its bottom with parchment paper. If using a 9-inch pan, bake for 10 minutes lesser.
2. Take a bowl, sift all-purpose flour, baking powder, and baking soda, mix, and set aside.
3. In another big bowl, use an electric mixer, a stand, or a handheld, to beat the eggs and sugar until pale. If you are using yogurt, beat it until well combined.
4. On medium heat, simmer the milk and butter in a saucepan until it begins to bubble around the edge and steam. Do not boil!
5. Then add the saffron, cardamom seeds, and pistachio or almond extracts to the milk. Stir until butter is completely melted.
6. Now, to temper the eggs! Pour the hot milk into the egg bowl, while beating on low speed, to avoid the eggs from cooking. Add all of the milk until combined. Add the mixed dry ingredients and mix just until combined.
7. Pour the batter into the cake tin.
8. Bake for 35 minutes or until a toothpick or sharp thin-bladed knife comes out clean.

Step 2: Making the milk chocolate ganache

1. Roughly chop up the chilled milk chocolate bar or bars and set aside in a heatproof glass bowl.
2. Heat the heavy cream until boiling, then pour it into the chocolate bowl. Let it sit for 1 minute.
3. Add saffron and cardamom seeds. Then stir until smooth and glossy. You need a thinner ganache; in case it is too thick, add a little more hot cream.
4. Once the ganache is completely smooth, add butter pieces, one at a time, stirring until incorporated, completely smooth, and shiny.
5. Let it cool down to room temperature, then pour or drizzle the ganache over the middle of the cake, allowing it to run to the ends.

Step 3: Making the Garnish

1. After the cake is out of the oven and the ganache is cooling, preheat the oven to 200°C.
2. Chop down the nuts to evenly sized bits, then spread them over a baking sheet. Roast them in the oven until they are a light brown.
3. Remove from the heat, let it cool, then mix in rose petals and sugar. Sprinkle this over the top of the cake.

Tips & Tricks

• Before adding saffron to warm milk, grind the threads lightly between your fingers or with a pinch of sugar using a mortar and pestle for maximum flavor.
• Tempering the eggs (or yogurt) with warm milk might sound like a technical step, but it’s easier than it sounds. Just pour the hot milk mixture slowly into the eggs while mixing, to keep everything smooth and prevent curdling.
• Want a drippy glaze? Use the ganache, warm and pour while the cake is still slightly warm. Want a spreadable frosting-style layer? Let the ganache cool for 15-20 minutes so it thickens up a bit before using.
• A quick toast (5-7 minutes in a 200°C oven) brings out the flavor in pistachios, cashews, and almonds. Keep an eye on them, for they brown fast.