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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 Foodcow


  • 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


  • 5 tablespoon crushed Rose Chikki
  • Few Strands of Saffron


  • 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 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.