The secret to a soft and decadent milk cake is a sweet milk soak. Topped with a sweet milk cream finish, this cake is truly irresistible. This recipe is a Middle Eastern take on the classic milk cake - a recipe that is common in many cultures, each with its own unique touch!
Preheat the oven to 350˚F. Grease a round baking pan and set aside.
If using ground turmeric, skip Step 2. In a small bowl, add saffron threads followed by 2 tbsp hot water to bloom.
In a large bowl add Ontario butter, sugar and whisk until creamy. Add eggs individually and whisk to combine. Follow with vanilla and whisk.
Add flour, salt and baking powder. Whisk until fully incorporated.
Once a batter forms, pour into the baking pan and bake for 20 to 25 minutes. Once ready, let cool.
Meanwhile, In a large bowl combine all the milk soak ingredients and set aside.
In a large saucepan add all the topping ingredients together and bring to a boil. Whisk vigorously until it thickens and has a pudding-like consistency. Once ready, remove from heat and set aside.
Once the cake has cooled, poke holes with a fork and pour milk to soak the cake evenly throughout the cake.
Pour topping over cake, garnish with pistachios (optional) and serve.