Ravneet's ras malai cake recipe
 Ras malai cake is a simple sponge soaked in a fragrant, nutty milk mixture, flavoured with cardamom, saffron, pistachios and almonds. Leave overnight for the best results. 4 medium free-range eggs, lightly beaten175g/6oz caster sugar1 tsp baking powderpinch fine salt200g/7oz plain flour20ml/¾fl oz neutral oil, such as sunflower or vegetable oil280ml/9½fl oz full-fat milk200ml/7fl oz double cream140g/5oz condensed milk3 cardamom pods, lightly crushedsmall pinch saffron threads1 tbsp ground pistachios10 roasted almonds, crushed 4 medium free-range eggs, lightly beaten 175g/6oz caster sugar 1 tsp baking powder pinch fine salt 200g/7oz plain flour 20ml/¾fl oz neutral oil, such as sunflower or vegetable oil 280ml/9½fl oz full-fat milk 200ml/7fl oz double cream 140g/5oz condensed milk 3 cardamom pods, lightly crushed small pinch saffron threads 1 tbsp ground pistachios 10 roasted almonds, crushed 300ml/10fl oz gently whipped creamhandful crushed pistachioshandful toasted flaked almonds 300ml/10fl oz gently whipped cream handful crushed pistachios handful toasted flaked almonds Method Preheat the oven to 180C/160C Fan/Gas 4.Put the eggs and caster sugar in a large bowl or the bowl of a stand mixer. Whisk together gently using a stand mixer or electric whisk on a medium speed until thick and luscious. The mixture should be at ribbon stage – where a solid line of the egg mixture will fall from the whisk into the bowl and slowly disappear into the mixture.Mix together the baking powder, salt and plain flour in a separate bowl.Sift the flour mixture over the egg mixture in three batches, gently folding in the flour between each addition. Gradually drizzle in the oil, folding as you pour. Make sure not to overmix.Pour the mixture into a 31x25cm/12x10in baking dish and bake for 30 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool for 15 minutes in the dish.Meanwhile, gently warm the milk, cream and condensed milk in a saucepan with the cardamom, saffron, ground pistachios and crushed almonds until steaming. Take off the heat and leave to cool slightly. Remove the cardamom pods.Poke holes with a cocktail stick all over the cake and pour the slightly warm milk mixture evenly over the top. Leave to cool at room temperature, then place in the fridge, ideally overnight, to allow the flavours to relax and infuse.To serve, top the cake with the whipped cream, crushed pistachios and flaked almonds. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the eggs and caster sugar in a large bowl or the bowl of a stand mixer. Whisk together gently using a stand mixer or electric whisk on a medium speed until thick and luscious. The mixture should be at ribbon stage – where a solid line of the egg mixture will fall from the whisk into the bowl and slowly disappear into the mixture. Put the eggs and caster sugar in a large bowl or the bowl of a stand mixer. Whisk together gently using a stand mixer or electric whisk on a medium speed until thick and luscious. The mixture should be at ribbon stage – where a solid line of the egg mixture will fall from the whisk into the bowl and slowly disappear into the mixture. Mix together the baking powder, salt and plain flour in a separate bowl. Mix together the baking powder, salt and plain flour in a separate bowl. Sift the flour mixture over the egg mixture in three batches, gently folding in the flour between each addition. Gradually drizzle in the oil, folding as you pour. Make sure not to overmix. Sift the flour mixture over the egg mixture in three batches, gently folding in the flour between each addition. Gradually drizzle in the oil, folding as you pour. Make sure not to overmix. Pour the mixture into a 31x25cm/12x10in baking dish and bake for 30 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool for 15 minutes in the dish. Pour the mixture into a 31x25cm/12x10in baking dish and bake for 30 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool for 15 minutes in the dish. Meanwhile, gently warm the milk, cream and condensed milk in a saucepan with the cardamom, saffron, ground pistachios and crushed almonds until steaming. Take off the heat and leave to cool slightly. Remove the cardamom pods. Meanwhile, gently warm the milk, cream and condensed milk in a saucepan with the cardamom, saffron, ground pistachios and crushed almonds until steaming. Take off the heat and leave to cool slightly. Remove the cardamom pods. Poke holes with a cocktail stick all over the cake and pour the slightly warm milk mixture evenly over the top. Leave to cool at room temperature, then place in the fridge, ideally overnight, to allow the flavours to relax and infuse. Poke holes with a cocktail stick all over the cake and pour the slightly warm milk mixture evenly over the top. Leave to cool at room temperature, then place in the fridge, ideally overnight, to allow the flavours to relax and infuse. To serve, top the cake with the whipped cream, crushed pistachios and flaked almonds. To serve, top the cake with the whipped cream, crushed pistachios and flaked almonds. Recipe tips For extra luxury, add saffron to a basic sugar syrup and drizzle generously over the top of the cake before serving chilled. The cake will last for 3 days in the fridge.