A truly luxurious bake that feeds a crowd, this pudding-y cake resembles tres leches, except the milk soak is infused with floral, earthy saffron. The sponge cake is light and airy enough that it can drink up the sweet and creamy milk mixture without a long soak time. While just an hour of soaking will do the trick, the dessert tastes best cool, so aim for 4 hours in the fridge. Serve with a generous dollop of whipped cream and a sprinkle of pistachios for crunch and color. —Zaynab Issa
For an iftar-worthy spread, pair this recipe with Afghan Pasta, Kalimati, and Mango-Lime Spritzer, and read about how Zaynab hosts iftar here.