Grease the sides of two 20cm/8in cake tins lightly with butter and line the bases with baking paper. Heat the milk, then add the saffron strands and leave to infuse and cool to room temperature.

My all time favourite is saffron cake. Its wicked gastronomic appeal starts in the eyes ... Ingredients 10 oz(300g) flour 7oz (200g) caster sugar 3 eggs 3/4 glass milk 1/4 glass water 1 small glass ...

Add the saffron and rose water to the yogurt ... Place it on a chopping board, a serving plate or a cake stand. 7. To make the glaze, place the white chocolate in a saucepan along with the milk.