Ingredients
Whole eggs: 8
Sweetened condensed milk: 3 cans (14 oz each)
Saffron: 10 g
Whole milk: 300 g
Sugar: 100 g
Toasted almonds: 200 g
Chef Zubair Mohajir, founder and executive chef of several concepts including Lilac Tiger in Chicago, turns to this saffron milk cake as a rich and comforting way to end a celebratory meal. A decadently creamy mix balanced by earthy saffron, it’s his preferred finale for Eid gatherings.
How to make Saffron Milk Cake
01.
Prepare the Batter
- Preheat the oven to 350°F.
- In a blender, combine the eggs, sweetened condensed milk, saffron, whole milk, and sugar.
- Blend until completely smooth and the saffron has fully bloomed, tinting the mixture evenly.
02.
Bake the Cake
- Pour the mixture into a 2-inch-deep baking pan.
- Bake for 1 hour 30 minutes, until set but still slightly jiggly in the center.
03.
Cool and Serve
- Remove from the oven and allow to cool for 2 hours.
- Top with toasted almonds before serving.
