If you love Indian desserts and cakes then this has to be your next Fun In The Kitchen baking session. My family personally loves this fusion Indian dessert-inspired cake which is basically a twist on my traditional Vanilla sponge cake. Rasmalai is a classic Indian dessert made with milk, sugar, and saffron – Ras (juice) and Malai (cream).
Lately, all my cakes have been gluten-free and my go-to flour is Bob’s Red Mill – 1-to-1 . I used Haldiram canned rasgullas in between the two layers and also for decoration. You can use boxed/canned Rasmalai also. I also personally love the Spanish Saffron which is a little bit more expensive than the other kinds. But that is totally a personal choice and what you prefer.
Some of the other ingredients that really give this cake that oomph are chopped pistachios and dried rose petals. You can buy most of these ingredients online by clicking on the names above or at an Indian store near you.
Rasmalai Saffron Cardamom Cake
- 1 cup All-purpose flour
- ¾ cup Fine sugar
- 2 tsp Baking powder
- 10 tbsp Oil
- pinch Salt
- 4 Eggs
- 1 tsp Vanilla Extract
- 1 tbsp Warm Milk (for soaking saffron threads)
- Pinch Saffron Threads
- 2 pinches Cardamom powder
Canned Rasgulla or boxed Rasmalai (Optional)
MILK DRIZZLE ( can use the milk from the boxed Rasmalai)
- 2 cups Milk
- ¼ can Condensed milk depends on how sweet can add more
- 1 or 2 tsp Saffron
- Chopped pistachios
- Chopped Cashew nuts
- Chopped Almonds
- If using milk from the boxed Rasmalia, you may still need additional milk for soaking
ICING FOR THE CAKE
- 1½ cup Heavy whipping cream
- 3 tbsp Sugar
- 1 tbsp Warm milk (to soak saffron threads)
- pinch Saffron threads
- Pinch Cardamom powder
- Pinch Finely chopped pistachio/ almonds/ cashews
- OR you can use one cool whip tub( use as much as needed- just add the other ingredients for flavor
- Preheat oven to 300 degrees
- Spray pan with baking spray
- In a large bowl, mix the oil and sugar using a hand mixer for a few minutes
- Add the eggs one by one (making sure each one is mixed before adding the next)
- Add flour, baking powder, and salt one by one (making sure each one is mixed before you mix the next one)
- Add the vanilla extract, cardamom powder and saffron soaked in milk
- Mix for about 5 minutes
- Divide batter equally between the pans
- Bake at 300 degrees for 35 mins (or till toothpick comes out clean when inserted in the center). Every oven is different so be sure to do a toothpick check around the 32-minute mark.
SOAKING THE CAKES
- I usually soak the cakes separately. Drizzle the milk slowly all over the cakes
- Try and use a dish where the milk won’t run over the edges.
- Allow the cakes to absorb the milk mixture for at least 20 mins
- I don’t use all the milk depending on how sweet I want it
ICING THE CAKES
- Whip cream and sugar at a high speed till thick and spreadable
- Fold in the saffron milk and other ingredients into the cream mixture
- Spread some of the cream over the lower layer If you have the store-bought rasmalai , you can crumble some in between the two layers or even slice lengthwise and lay flat before you add the second laye (save some for decorating the top also)
- Use the remaining cream to decorate the sides and top
- Sprinkle with chopped pistachios, rasmalai and dry edible rose petals
- Get creative and imaginative.. and have some fun!!
Always have FUN IN YOUR KITCHEN as every creation is your very own, and one of its kind masterpieces. This is my creation that I am sharing. If you do try the recipe, do tag me on my Instagram – Footprint The World and add the tag #footprinttheworld as it’s always so fun to see the different variations.