RecipeMuncher

If you are looking to make a cake that is both elegant and delicious you have come to the right place. This cake is both amazingly light and moist - the secret ingredient is confectioner’s sugar instead of granulated sugar. This rich and decadent cake keeps well and I personally thinks it tastes better the next day. It is key to heat the milk and saffron and cool it before baking the cake. Warm milk will ruin the batter. Steeping the milk with saffron gives it a lovely ocher tinge. Pour (...)