Saffron Cake

Bring the whole milk to a boil and add the crushed saffron to it. Take it off the stove and let it infuse and cool down for 10 mins.

In a bowl, melt butter and brown sugar to it. Whisk it well till the sugar dissolves and makes it creamy.

Add the lemon juice and vanilla extract. Mix well.
In another bowl sift together all-purpose flour + baking soda + salt.

Then fold in the flour mixture into the butter and sugar in three batches alternately with the saffron milk. Always start and end with the dry ingredients i.e flour.

Fold in with a rubber spatula till it gets fully incorporated.

Line two bottom of two 8 inch pans with parchment paper and butter the sides.

Preheat the oven to 160C.

Pour the batter into prepared tins and bake for about 20-25 mins till a skewer inserted in the centre comes clean.

Take it out from the oven and let it cool in the pan for 5 mins.

Run a skewer or a spatula on the side of the cake to release it from the pan.

Let it cool down completely on a wire rack before frosting.

Take the cream in a bowl and whisk it till it forms soft peaks. Slowly add the icing sugar while continuing to whisk it till it forms stiff peaks.

Layer the cake on a cake board and frost it with the cream. Add canned cut fruits in the centre.

Place the second cake layer on top and finish the frosting.

Your cake is ready!