This is a wonderfully spiced, soaked cake that is perfect for sharing. Make it a day ahead so it can sit in the fridge overnight. Don't worry about the amount of milk that goes in to soak - it needs it! Trust me!
I made this recipe live on Saturday kitchen a few weeks back if you want to see a rough tutorial!
Find out more about the recipe along with others in Sugar, I Love You.
Makes 1 x large tray (approx 1 31x25cm/12x10in baking tin)
4 medium free-range eggs, lightly beaten
175g/6oz caster sugar
1 tsp baking powder
pinch fine salt
200g/7oz plain flour
20ml/¾fl oz neutral oil, such as sunflower or vegetable oil
280ml/9½fl oz full-fat milk
200ml/7fl oz double cream
140g/5oz condensed milk
3 cardamom pods, lightly crushed
small pinch saffron threads
1 tbsp ground pistachios
10 roasted almonds, crushed
300ml/10fl oz gently whipped cream
handful crushed pistachios
handful toasted flaked almonds
Preheat the oven to 180C/160C Fan/Gas 4.
Put the eggs and caster sugar in a large bowl or the bowl of a stand mixer. Whisk together gently using a stand mixer or electric whisk on a medium speed until thick and luscious. The mixture should be at ribbon stage – where a solid line of the egg mixture will fall from the whisk into the bowl and slowly disappear into the mixture.
Mix together the baking powder, salt and plain flour in a separate bowl.
Sift the flour mixture over the egg mixture in three batches, gently folding in the flour between each addition. Gradually drizzle in the oil, folding as you pour. Make sure not to over mix.
Pour the mixture into a 31x25cm/12x10in baking tin and bake for 30 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool for 15 minutes, then remove from the tin.
Meanwhile, gently warm the milk, cream and condensed milk in a saucepan with the cardamom, saffron, ground pistachios and crushed almonds until steaming. Take off the heat and leave to cool slightly. Remove the cardamom pods.
Poke holes with a cocktail stick all over the cake and pour the slightly warm milk mixture evenly over the top. Leave to cool at room temperature, then place in the fridge, ideally overnight, to allow the flavours to relax and infuse.
To serve, top the cake with the whipped cream, crushed pistachios and flaked almonds.
P.s. If you're reading this today - Happy Diwali and lots of love, Rav x
Photo taken by Saturday Kitchen