Article #38829

If you’re more of a ‘wet’ food fan than a ‘dry’ one, this sweet and spiced, milk-soaked sponge will tick all your boxes

Margot Henderson once described herself as a “wet” over a “dry” food person, and the world, seen in those terms, suddenly made more sense to me. I’m also a “wet” food person (I need a sauce with every meal), and I’d wager that the same goes for most Indians, especially with savoury food, but also with sweet. Rasmalai, gulab jamun and jalebi are all Indian desserts for which batters or doughs are cooked and then soaked in syrup or milk. I wanted to make a “wet” cake in that same tradition – a classic sponge soaked in spiced, sweet saffron and cardamom milk – and in doing so have taken a little inspiration from Mexico’s tres leches cake.