M argot 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 . Saffron milk cake You’ll need electric beaters and a 23cm x 33cm baking tin.…