SAFFRONLY TRES LECHES (EGGLESS)

Sponge Ingredients:

• 280g self-raising flour
• 120g white sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cardamom/elaichi 
• 1/4 tsp ground Saffronly saffron
• 140ml sunflower oil
• 250ml milk 
• 1 flax egg- 1 tbsp ground flaxseeds mixed with 2 tbsp water - allow to soak for 15 mins

Sponge Method:

1. Preheat your oven to 180 degrees Celsius and line an 8 inch baking tin 
2. Add the oil and sugar to a large bowl and whisk together. Then add the ground cardamom and Saffronly saffron and mix 
3. In a separate bowl, mix the flour, baking powder and salt
4. Add the flax egg to the wet mixture and whisk. Then add half of your milk and whisk again
5. Next, sieve in half of your dry flour mixture gently whisk/fold the batter
6. Then add the rest of the milk and flour mixture and fold until evenly mixed 
7. Pour the cake mixture into your baking tin and bake for 40 mins

Saffron Milk Ingredients:

• 800ml evaporated milk (2 tins) 
• 1/2 cup whole milk
• 2 tbsp water
• 1/4 tsp ground cardamom
• 2 tsp Saffronly saffron 
• 1 tin of condensed milk (397g) or half if you prefer less sweetness 

Saffron Milk Method:

1. In a pan add 2 tbsp water, then evaporated milk and whole milk. Bring to a boil then reduce the heat to medium
2. Add the cardamom and Saffronly saffron and allow to simmer for a few minutes
3. Add the condensed milk and give it a good mix. Allow to simmer on a low/medium heat for at least 15 mins
4. Set aside and allow the milk to cool

To Assemble:

1. Once your cake is baked, allow it to cool down in the tray for at least 30 mins before handling
2. Transfer your cake out of the tin onto a board, using a sharp knife or cake cutting wire, slightly trim off the top and bottom base of the cake
3. Transfer to a deep dish, and poke holes with a toothpick/skewers all over
4. Pour the saffron milk evenly onto the cake and place in the fridge for 2 hours or overnight so the cake can soak up the milk
5. When you’re ready to eat, pipe on your whipped cream and enjoy!