Transfer the cake to a rack and let cool to room temperature. 5. Meanwhile, Make the Saffron Cream: In a medium saucepan, combine the milk, coconut milk and saffron and bring to a simmer over ...
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For this recipe you will need two 20cm/8in ... followed by the saffron milk and vanilla. Divide the cake batter evenly between the two lined tins and smooth the tops. Bake for 20–25 minutes ...