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Saffron Cardamom Milk Cake with White Chocolate Ganache

Perfect Fusion cake- Saffron Cardamom Milk Cake with White Chocolate Ganache.
Course Baking
Cuisine Fusion
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 /2 KG
Author Chhavi

Ingredients

  • 1 ½ cup purpose Flour /Maida
  • teaspoon Baking Powder
  • Pinch Baking Soda
  • 2 Eggs or ¼ cup Yogurt
  • 1 Cup Caster Sugar
  • ¾ Cup Milk
  • ¼ Cup Butter
  • 1 teaspoon Vanilla Essence
  • ½ teaspoon Almond Essence
  • 1 teaspoon Saffron strands
  • 2 Pods Green Cardamom

White Chocolate Glaze

  • 200 grams or ½ Tin Condensed Milk/Evaporated Milk/Mithai Mate
  • 100 grams of white Chocolate
  • 2-3 pods of cardomom
  • few strands of Saffron
  • 2 Drops of yellow color

Garnish

  • 5 tablespoon crushed Rose Chikki
  • Few Strands of Saffron

Instructions

  • Mix the Flour,baking soda and powder and set aside
  • Heat the milk and butter till the temperature is just above what you would be comfortable touching.
  • Let the butter melt.Add the Saffron strands,Cardamom & vanilla.
  • In a Bowl beat or whisk together the eggs/Yogurt and sugar till the mixture turns pale and sugar is well incorporated.
  • Add the hot milk mixture to the egg mixture slowly(trickle it in).Make sure the milk is not too hot or boiling as it would curdle the eggs.Mix well.
  • Add in the flour mixture next and combine well.
  • Pour the batter in a prepared tin.
  • Bake for 30 minutes at 180 degrees C or 465 F or till the skewer comes out clean.If the cake seems to be browning too much but is uncooked from inside cover it with aluminium foil and continue baking for another 5-10 minutes.

White Chocolate Ganache

  • Heat the condensed milk in a sauce pan along with cardamom and saffron on medium low heat.Keep stirring or the condensed milk will start burning.
  • Once you see bubbles forming switch the gas off and add chopped white chocolate.
  • Add 1-2 drops of yellow color to give it a glow.(Can be skipped).
  • Stir the hot mixture till the chocolate is fully incorporated.Let it cool and come to room temperature before pouring on the cake.
  • Garnish the cake with crushed chikki and saffron strands.