Saffron Cardamom Cake with White Chocolate Ganache

Recipe created by Chef Praveen Ram

So regal, so royal, so classic!

Recipe Ingredients

Ingredient Weight
For The Base
Pillsbury™ Egg Free Tea Time Vanilla Mix 500 g
Water 225 g
Oil 60 g 60 g
Cardamom 5-10 g
Saffron Water 5 g
For The White Chocolate Glaze
Condensed Milk 200 g
White Chocolate 100 g
Cardamom 2-3 pods
Saffron Few Strands
Yellow color 2 drops
For The Garnish
Rose Chikki Or Dried Rose Petals 5 tbsp crushed Saffron Few Strands


  1. In a round pan, make the cake base as per the standard recipe followed by cardamom powder and saffron water
  2. Heat the condensed milk in a saucepan along with cardamom and saffron on medium low heat
  3. Keep stirring and ensure the condensed milk does not start burning
  4. Once you see bubbles forming, turn off the heat and add the chopped white chocolate
  5. Chef Notes: Optionally, you could add 1-2 drops of yellow color post Step 4.
  6. Stir the hot mixture till the chocolate is fully incorporated
  7. Let it cool and come to room temperature before pouring it on the cake
  8. Garnish the cake with crushed chikki, dried rose petals and saffron strands