Saffron and Cardamom Layer Cake
This Saffron and Cardamom Layer Cake combines the rich flavors of saffron and aromatic cardamom in a moist sponge, layered with a creamy yogurt frosting. Perfect for celebrations or as a delightful dessert, this cake embodies the essence of Indian sweets while offering a modern twist.
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 cup unsalted butter
- 4 large Eggs
- 1 cup Milk
- 1/4 teaspoon saffron threads
- 1 teaspoon ground cardamom
- 2 teaspoons Baking powder
- 1/2 teaspoon salt
- 2 cups plain yogurt
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
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Step 1:
Soak the saffron threads in 2 tablespoons of warm milk for about 10 minutes.
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Step 2:
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
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Step 3:
In a bowl, whisk together the flour, baking powder, ground cardamom, and salt.
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Step 4:
In a large mixing bowl, cream the butter and granulated sugar until light and fluffy.
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Step 5:
Add the eggs one at a time, mixing well after each addition. Then, add the saffron mixture and mix until combined.
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Step 6:
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
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Step 7:
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
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Step 8:
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
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Step 9:
In a bowl, mix the plain yogurt, powdered sugar, and vanilla extract until smooth and creamy.
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Step 10:
Place one cake layer on a serving plate, spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.
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Step 11:
Slice the cake and serve it to your guests. Enjoy the delightful flavors of saffron and cardamom!