5 Steps to Bake Moist Saffron Cake with Chocolate Glaze

Like the many desserts that dominate the festive season during the Islamic New Year celebrations, we bring you a subtle and unassuming cake infused with the flavors of the Persian and Arabic nations, dominated by a beautiful spice – saffron. There’s something undeniably magical about saffron, it being an expensive spice and all, but especially the rich color and aroma it lends to whichever dish it is added to. It can transform even the simplest dessert into something special. Now, imagine a simple cake with a luxurious feel, infused with saffron and topped with a silky Dairy Milk chocolate drizzle, and you’ve got yourself a show-stopping cake that is perfect for this festive season. This recipe does not make your average tea cake, although you can have it with your favorite beverage.

Saffron cake with Dairy Milk drizzle

Ingredients

For the Bundt Cake:

• 1/4 tsp saffron
• 1 tsp granulated sugar
• 1 tbsp dark rum
• 1 3/4 sticks butter
• 2/3 cup coconut milk
• 1 2/3 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1 1/4 cups granulated sugar

For the Ganache:

• 1.8 oz milk chocolate, finely chopped
• 1/4 cup coconut milk
• A pinch of salt
• 1/4 tsp vanilla extract
• Powdered sugar, for dusting

Instructions

Step 1: Preparing the saffron

1. Add the saffron strands with the sugar in a blender and grind. Then add the dark rum, mix, and cover it with a cling film. Let it rest at room temperature for at least 1 hour.
2. On low heat, melt the butter in a saucepan, then add the coconut milk-saffron mixture and set aside.

Step 2: Preparing the equipment

Preheat the oven to 180°C, and grease with butter and flour a 5-cup bundt pan.

Step 3: Preparing the batter

4. In a medium-sized bowl, sift and mix the flour, baking powder, and salt. Set aside.
5. In another bowl, with an electric mixer, beat eggs and sugar until light and fluffy, about 2-3 minutes.
6. To this bowl, add the butter mixture and mix until combined.
7. Then add the contents of the flour bowl in 3 parts into the bowl, mixing as you add, until you have a smooth batter.

Step 4: Baking the cake

1. Pour the batter into the prepared bundt pan and bake on the bottom oven rack for 40-45 minutes. Test with a toothpick inserted into the center of the cake to check for doneness.
2. Let it cool in the pan for 15 minutes, then invert it onto a cooling rack to cool completely.

Step 5: Prepping the Ganache Glaze

1. Add the finely chopped chocolate to a small heatproof bowl.
2. Simmer the coconut milk in a saucepan and once steaming, pour it over the chocolate and let it stand for 30 seconds.
3. After that, stir with a spoon until smooth. Add the salt and vanilla, mix. Leave aside to cool until slightly thickened
4. Dust the cake with powdered sugar first, then drizzle with ganache.
5. The cake is ready to be served.

Tips & Tricks

• Use Freshly Opened Saffron: Saffron from already opened boxes can lose its potency. Use a fresh batch and store it airtight, away from light. The aroma should hit your senses the second you open the jar.
• Coconut Milk Quality: Full-fat coconut milk will make your cake super moist and rich. Just make sure that you shake the can well, or better yet, whisk it before using to mix the creamy and watery parts.
• Brown Your Butter: Instead of just melting the butter, try browning it slightly before adding the saffron mixture. It adds a toasty, nutty flavor that pairs nicely with the saffron and chocolate.
• Temper the Dairy Milk Wisely: Dairy Milk has more sugar and milk solids than baking chocolate, so your ganache will be sweeter and softer. For extra gloss, stir in a tiny bit of butter once the ganache is smooth.
• The Cake Can be Made Ahead: This cake tastes even better the next day. Bake the night before, let it rest wrapped at room temperature, and glaze just before serving.