This simple one bowl cake has an oh-so delicious punch from the strawberries and aroma from the saffron. Did someone say you cannot have a light sponge if you're making an eggless cake? Well, the cake angels have heard you guys. This cake is light, aromatic and goes really well with karak chai (Indian style tea). Or, try this with a dollop of yogurt for breakfast (Shhhh you can finally have cake for breakfast)!
After you've made it, please do share the picture with us. It would be amazing! Don't forget to tag us @aliabakesto on Instagram :)
Eggless Saffron and Strawberry cake
Prep Time: 20 minutes
Bake Time: 45-50 minutes
Rest Time: 20 minutes
Total Time: 1 hour, 30 minutes
2 Tbsp condensed milk
1 tsp saffron strands
2 1/2 Tbsp oil
3 chopped strawberries
3/4 cup flour
1/2 cup + 1Tbsp sugar
1 tsp baking powder
1/2 cup +1 Tbsp heavy cream
1. Preheat the oven at 325F and prepare a 6" cake pan with butter and lining with parchment paper.
2. In a mixing bowl add all the dry ingredients, mix using a spatula or whisk. Add the chopped strawberries. Using your finger tips quickly coat them with flour mixture. This will prevent the berries from sinking whilst baking.
3. Add all the wet ingredients and combine until a homogeneous mixture forms.
4. Pour the mixture into a prepared cake pan and bake for 45-50 minutes.
5. Let it cool and enjoy.