Saffron Milk Cake
Prep Time :
20 Minutes
Total Time : 1 Hour
Servings : 8-10
Saffron and cake? Of course!
Ingredients
- 1 box Betty Crocker™ White Cake Mix
- 1/3 cup (72g or 80ml) vegetable oil
- 1 cup (230ml) of water
- 2 eggs
- 1 ½ tsp saffron
- 330ml Milk
Topping
- 1 box Betty Crocker™ Whipping Cream
- Pomegranate
- Pistachio
- Saffron milk
Preparation
- Preheat oven to 180 °C.
- In mixing bowl add cake mix, eggs, oil, water and 1tsp saffron mixed with milk.
- Whisk until well combined and smooth
- Grease a square baking pan, pour in the cake mix, and put in oven to bake for 25-30 min, or until a toothpick inserted in the center comes out clean.
- Leave to cool.
- Whisk together the whipping cream and milk until stiff peaks form.
- Use a piping bag fitted with a 1.5cm round nozzle to pipe a 5cm round of cream at the top of the cake
- Add some of the remaining milk saffron syrup on the serving plate and add preferred toppings
