Rose + Saffron Cake

This cake is inspired by Toska Chocolate’s Rose and Saffron White Chocolate bar. The beauty of consulting with various brands is the exposure to so many new flavours and ways of thinking that it puts seeds of newer ideas into your head.

Consulting for their menu for their café gave me the idea of having desserts and granola bowls inspired by their chocolate bar flavours. This recipe was created initially for their tasting session, but unfortunately it did not get chosen, but lucky for you, I can now share the recipe here.

The recipe calls for saffron infused butter and rose infused sugar – giving this recipe another 30 minutes in prep time, but like a wise one said, all good things come to those that wait! Then this is creamed together to create a beauty, and speckled with a few more Indian heady spices, each bite is reminiscent of a beautiful Indian mithai.

The Recipe
Serves 8 slices


  • 1 ½ cups flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp nutmeg
  • ¼ tsp ground cardamom
  • ½ cup sugar / 120 g
  • ½ cup butter
  • 5 strands of saffron
  • 4-5 fresh desi rose petals – washed and dried
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • Frosting:
  • ¼ cup butter, soft
  • ½ - 3.4 cup icing sugar
  • pinch of vanilla extract
  • rose petals for garnish


  • Melt butter with saffron and set aside to cool and harden slightly
  • Rub the rose petals into the sugar and set aside
  • Preheat the oven to 180 c
  • Cream the infused butter and infused sugar for 3-4 minutes
  • Add eggs and vanilla and whisk together for another 3 minutes
  • Then add the milk and whisk
  • Add dry ingredients and combine just to mix, do not overmix
  • Bake for 25 - 28 minutes
  • Remove from the oven and allow to cool on a rack completely
  • Whisk the frosting together
  • Spread evenly on top
  • Garnish with rose petals