Saffron Milk Cake

A truly luxurious bake that feeds a crowd, this pudding-y cake resembles tres leches except the milk soak is infused with floral, earthy saffron. The sponge cake is light and airy enough that it can drink up the sweet and creamy milk mixture without a long soak time. While just an hour of soaking will do the trick, the dessert tastes best cool, so aim for 4 hours in the fridge. Serve with a generous dollop of whipped cream and a sprinkle of pistachios for crunch and color. —Zaynab IssaFor an iftar-worthy spread, pair this recipe with Afghan Pasta, Kalimati, and Mango-Lime Spritzer, and read about how Zaynab hosts iftar here.All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.Ingredients12 servingsCake4Tbsp. unsalted butter, plus more for pan2cups (250 g) all-purpose flour, plus more for dusting¾cup whole milk3large eggs1¼cups (250 g) sugar1½tsp. baking powder¾tsp. Diamond Crystal or ½ tsp. Morton kosher saltSaffron milk3cups whole milk1tsp. saffron threads¼tsp. kosher salt114-oz. can sweetened condensed milk112-oz. can evaporated milkWhipped cream and assembly2cups chilled heavy cream3Tbsp. sugar¼tsp. kosher salt¼cup finely chopped raw pistachiosPreparationCakeStep 1Place a rack in middle of oven; preheat to 350°. Lightly grease a 13×9″ baking dish with unsalted butter and dust with all-purpose flour, tapping out excess.Step 2Heat ¾ cup whole milk and 4 Tbsp. unsalted butter in a small saucepan over medium, stirring occasionally, until butter is melted, about 4 minutes. Remove from heat and let cool slightly.Step 3Beat 3 large eggs in the bowl of a stand mixer fitted with the whisk attachment on low speed until combined. Increase speed to medium and gradually add 1¼ cups (250 g) sugar; mix until combined. Increase speed to medium-high and beat until mixture is pale, glossy, and doubled in volume, about 3 minutes. Remove bowl from stand mixer and sift in 2 cups (250 g) all-purpose flour, 1½ tsp. baking powder, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Using a rubber spatula, fold until flour is mostly incorporated. Add milk mixture and stir gently until just incorporated (don’t overmix). Scrape batter into prepared baking dish and smooth top if needed.Step 4Bake cake until top is golden brown and springs back when gently pressed, 25–30 minutes. Let cool in pan 15 minutes.Saffron milkStep 5While the cake is cooling, heat 3 cups whole milk, 1 tsp. saffron threads, and ¼ tsp. kosher salt in a medium saucepan over medium until steaming and creamy yellow in color. Remove from heat and stir in one 14-oz. can sweetened condensed milk and one 12-oz. can evaporated milk until smooth and combined. Set aside 1½ cups saffron milk for serving; chill until ready to use.Step 6Using a toothpick, poke holes in cake at 1″ intervals. Pour remaining saffron milk evenly over cake. Chill cake, uncovered, at least 1 hour and up to 12 hours (4 hours is ideal).Whipped Cream and AssemblyStep 7Meanwhile, beat 2 cups chilled heavy cream, 3 Tbsp. sugar, and ¼ tsp. kosher salt in the bowl of a stand mixer fitted with the whisk attachment on medium speed until soft peaks form, about 3 minutes. Cover and chill until ready to serve.Step 8Cut cake into 12 pieces and serve topped with 2 Tbsp. reserved saffron milk and a generous dollop of whipped cream. Scatter ¼ cup finely chopped raw pistachios over, dividing evenly.