Saffron Cream Cheese Pound Cake
A moist and tender cake made flavourful with Indian spices that’s perfect for festival celebrations, or just about any occasion!
24 Mar 2021
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Prep time
15mins -
Cooking time
45mins -
Serves
6people
Ingredients
| All-Purpose Flour | 1.5 cup/s |
| Baking Powder | 1 teaspoon/s (tsp) |
| Baking Soda | 0.5 teaspoon/s (tsp) |
| Salted Butter | 115 gram (g) |
| Castor Sugar | 150 gram (g) |
| Cream Cheese | 150 gram (g) |
| Yogurt/Hung Curd | 120 gram (g) |
| Saffron | 0.25 teaspoon/s (tsp) |
| Crushed Cardamom | 0.5 teaspoon/s (tsp) |
| Milk | 2 tablespoon/s (tbsp) |
Method
- Pre-heat the oven to 170 degree C.
- Grease an 8-inch bundt pan with butter and sprinkle with flour.
- Mix all the dry ingredients - flour, baking powder and baking soda in a bowl and keep aside.
- Soak the saffron in the warm milk.
- In another bowl, beat the butter and sugar together till light - 1-2 minutes.
- Add the cream cheese and beat for another minute to ensure there are no lumps.
- Add the yogurt, saffron soaked milk, and crushed cardamom to the batter and beat again for 1 minute.
- Fold in the dry ingredients till you have a smooth batter. Do not over-mix the batter.
- Transfer the batter to the prepared pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake on a wire rack before slicing.
To make a glaze (optional)
Add 1 tbsp of milk to 1/4 cup of icing sugar. Add crushed cardamom, a few drops of yellow colour and mix well. Pour over the cooled cake. Garnish with saffron strands.
Note
The cake stores well for 4-5 days refrigerated in an airtight container.
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