Cakes & Cupcakes

Saffron & Orange Milk Cake

Name: Saffron & Orange Milk Cake
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 3 h
Yield: Serves 12
Ingredients: 1 ½ tsp saffron threads; 560ml milk; ¼ tsp turmeric; 30g softened butter, for the tin; 2 – 3 tbsp SASKO Cake Flour, for the tin; 225g castor sugar (1 cup + 2 tbsp); Zest of 1 orange; 150g SASKO Cake Flour (1 ¼ cups); 135g semolina (¾ cup); 60g desiccated coconut (¾ cup); 20g ground almonds (¼ cup); 2 tsp baking powder; ½ tsp bicarbonate of soda; 1 tsp freshly ground cardamom; 1 tsp vanilla essence; 220g butter; 45ml oil; 500ml saffron milk; 60g butter; 60ml fresh orange juice; 120g white sugar; 1 tsp vanilla essence; Chopped pistachios and dried rose petals, to decorate

3 November 2026

A golden saffron and orange bundt cake, soaked in an orange butter glaze. This recipe is sponsored by SASKO.

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Saffron is traditional in so many Diwali recipes, but usually as a supporting actor – a few threads for colour and a hint of fragrance. With this bundt cake I wanted it to be the hero, for a dessert finale that brings your Diwali feast to a triumphant close. And that golden crumb is nothing short of magical – I think its colour echoes the festival of lights so beautifully!

A saffron and orange milk cake on a gold stand, topped with pistachios and rose petals, with diyas, roses and bags of SASKO Cake Flour behind

A close-up from above of the glazed ridges, topped with pistachio slivers and dried rose petals

This is my take on a soji cake, and it packs enough flavour to taste as good as it looks. As saffron is the star of the show, everything starts with the saffron milk. I dry toast the threads and gently crush them to get as much flavour out of them as possible, then bring them to the boil with the milk and let it cool. It takes on the gorgeous yellow colour that makes this cake so special. The orange comes from zest rubbed into the sugar, and I have not gone overboard with the cardamom and vanilla, so that the saffron can really shine.

To finish, a buttery syrup echoes the richness of soji. I have used orange juice rather than water for some extra citrusy notes, and half of it goes over the base while the cake is still in the tin, so it soaks right in.

A bundt tin can be a little nerve-wracking, so here is my tip for the perfect release: brush softened butter all over the inside of the tin, then give it a very light dusting of SASKO flour, knocking out the excess. The cake should come out easily.

For me, this golden cake really embodies SASKO's Bake It Better campaign – taking the time to bake something special is the perfect way to show your loved ones you care this Diwali.

Happy baking!

Slices of saffron and orange milk cake from above, on striped gold plates with spoons

A slice of saffron and orange milk cake lifted out on a cake server, showing its golden crumb

The recipe

Saffron & Orange Milk Cake

Serves 12Prep 20 minCook 1 hr 5 minTotal 3 hr

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Method

Method: saffron milk

Toast the saffron: Dry toast the saffron in a pot, then gently crush it to release its flavour.
Simmer: Add the milk and turmeric and bring to a boil. Then turn the heat down and simmer for 5 minutes.
Let cool: Let it cool completely in the fridge, for about an hour.
Measure: The milk reduces as it simmers, so measure out 500ml of saffron milk for the cake. If you have less than 500ml, top it up with extra milk.

Method: cake

Melt the butter: Add the 500ml of saffron milk, butter and oil to a pot, and heat until the butter has melted and everything is combined. Stir in the vanilla essence, then let it cool for 15 minutes.
Preheat the oven: Meanwhile, preheat your oven to 170˚ Celsius.
Prepare the tin: Brush the softened butter all around the inside of your bundt tin, then add the flour and dust the tin well. Knock out any excess flour and set aside until the batter is ready.
Rub in the zest: Rub the sugar and orange zest together.
Add the dry ingredients: Then add the flour, semolina, coconut, almonds, baking powder, bicarbonate of soda and cardamom, and mix well.
Make the batter: Pour the milk mixture into the dry ingredients in 3 – 4 additions, mixing well each time. It should form a rich yellow, thin batter.
Bake: Pour into the bundt tin and bake for 45 – 55 minutes, or until a skewer inserted comes out clean.
Let cool: Let the cake cool for 30 minutes, then loosen it from the tin – but do not turn it out yet!

Method: glaze and decoration

Make the glaze: Add the butter, orange juice, sugar and vanilla essence to a pot and bring to a boil. Boil for 5 minutes, then turn off the heat and let it cool slightly.
Glaze the base: After the cake has cooled for 30 minutes, pour half the glaze over the base of the cake while it is still in the tin, and let it sit for 5 minutes to soak in.
Turn out: Turn the cake out and brush the remaining glaze all over it.
Decorate: Finally, decorate with chopped pistachios and dried rose petals.

What should I know about making this?

Why do I toast and crush the saffron?

It extracts as much flavour as possible from the saffron, which is the star of this cake.

How do I stop the cake sticking to the tin?

Brush softened butter into every ridge of the tin, then dust it with flour and knock out the excess.

Is the batter meant to be so thin?

Yes! It should be a rich yellow, thin batter.

Why glaze the cake in the tin?

Pouring half the glaze over the base while the cake is still in the tin lets it soak in before you turn it out.

The saffron and orange milk cake with a slice cut away, showing its golden crumb in a pool of glaze

The pistachio and rose-topped cake from above, filling the frame

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