Recipe Index

Ingredients

• 4 medium free-range eggs, lightly beaten
• 6 oz. caster sugar
• 1 tsp. baking powder
• Pinch fine salt
• 7 oz. plain flour
• 1 Tbsp. plus 1 tsp. neutral oil, such as sunflower or vegetable oil
• 9½ fl oz. full-fat milk
• 7 fl oz. double cream
• 5 oz. condensed milk
• 3 cardamom pods, lightly crushed
• Small pinch saffron threads
• 1 Tbsp. ground pistachios
• 10 roasted almonds, crushed
• 10 fl oz. gently whipped cream
• Handful crushed pistachios
• Handful toasted flaked almonds

Method

1. Heat the oven to 350°F and set out a 12 x 10-inch baking dish for the sponge.
2. Whisk the eggs and caster sugar in a large bowl with an electric whisk on medium speed until the mixture reaches ribbon stage — thick and pale enough that a line trailed from the whisk sits briefly on the surface before sinking.
3. Stir the baking powder, salt and plain flour together in a separate bowl.
4. Sift the flour mixture over the eggs in three batches, folding gently after each addition, and drizzle the neutral oil in as the last of the flour goes in, folding just until it disappears.
5. Pour the batter into a 12 x 10-inch baking dish and bake for 30 minutes, until a skewer pushed into the center comes out clean, then cool the sponge in its dish for 15 minutes.
6. Warm the milk, double cream and condensed milk in a saucepan with the crushed cardamom pods, saffron, ground pistachios and crushed almonds until steaming, then take it off the heat, let it cool slightly, and lift out the cardamom pods.
7. Prick the sponge all over with a cocktail stick and pour the warm spiced milk evenly across its surface.
8. Cool the soaked cake at room temperature, then refrigerate it, ideally overnight, so the milk fully infuses the crumb.
9. Spread the gently whipped cream over the chilled cake and finish with the crushed pistachios and toasted flaked almonds.

Prep: 12 h · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data