SAFFRON MILK CAKE

INGREDIENTS Cake

600g sugar 500g eggs 480g all-purpose flour 30g baking powder 10g salt 240g sunflower oil 10g cream 20g vanilla extract Saffron milk 500g milk 50g sugar 5g dried saffron

Garnish

Nibbed pistachios Crushed saffron Edible dried rose flower

Method

In a mixing bowl using a whisk attachment combine the sugar and eggs, mix until ribbon stage or light and fluffy. In bowl sieve the dry ingredients, all-purpose flour, baking powder and salt, add the eggs slowly until all ingredients are combined. Mix together the sunflower oil, cream and vanilla extract, add the mixture slowly in the mixing machine for about 1 to 2 minutes, or until the batter is of a smooth texture. Remove the batter for the mixing machine and set aside. Grease the desired pan or baking ring and pour quarter of the batter only as it will rise. Then place the cake into oven and bake for 30 minutes or until the toothpick comes out clean. While the cake is in the oven, using a small sauce pan, combine the milk and sugar until it boils then add the crushed saffron and simmer for a couple of minutes, set aside. Remove from the oven and immediately pour the saffron milk, let it soak and get soft. Set it aside in the fridge for 60 minutes until it is chilled.

Serving

Remove the cake from pan or cake ring, pour a good amount of the remaining saffron milk and finish it with whipped cream, pistachio, edible rose flower and crushed saffron.

by VIKESH SINGH

A fragrant twist on the tres leches cake, tinted with golden hue from the saffron infused milk.

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the finest indian chefs

Naim Maadad’s prolific career spans over 30 years in the hospitality world across Australia, Asia, and the Middle East in various senior management roles, Naim launched and operated some of the world’s best Hotels, Resorts, Spas and Lifestyle Restaurants. This exposed him to some of the best properties around the world and he was fortunate to partake and orchestrate several amazing openings and operations. Being based in the Middle East for over a decade, Naim witnessed tremendous industry growth, gained a deep cultural understanding and has been endorsed by principals and organizations alike. His hotel life covered a wide spectrum of roles in senior leadership positions with some of the world’s most exclusive hospitality brands; Six Senses and Anantara. Now at the helm of Gates Hospitality, a homegrown hospitality company representing handpicked concepts catering for the affluent.

The 2021 Speciality Cookbook Publisher - Best In The World by Gourmand Awards, award-winning author and publisher Flavel Monteiro has been in the F & B and hospitality industry since 1991. His foray into publishing came when he purchased a franchise to publish the Millionaire Magazine in Scandinavia, as well as a Filipino magazine in the Middle East. It was in 2014 when Flavel launched WG Magazine, designed to promote the top culinary experiences around the world. In 2018, he partnered with Michelin-Starred Chef Alfredo Russo from Turin, Italy to launch EX.IT— Extraordinary Italian. Most recently, 5 of his books were awarded the 2021 Best In The World by Gourmand Awards and received the 2021 Speciality Cookbook Publisher. 2020 was a culinary book year for Flavel, he released 6 books which included an eBook Come Together - The World’s Finest Chefs on Easter Sunday to put smiles on people’s faces and then published and co-authored the first-ever eBook Home Comforts in July with The World’s 50 Best Restaurants & Bars. He later went on to release Cuisinero - Taste The Philippines and The Best Of Dubai: A Dining Experiences. A recipient of the Independent Publishers Award for his book Coffee - Absolute Gastronomy and was awarded the 2019 Best Book In The World by Gourmand Awards. His book Legacy also received the 2019 Best Book In The World by Gourmand Awards. In 2021, he released The Best of Dubai: A Dining Destination and in process of releasing Come together For India.