Preheat oven to 180ºC. Grease 2 20cm cake sandwich tins. Heat the coconut milk and saffron in a small pot until almost boiling.In a bowl beat eggs until fluffy, add sugar slowly, beating well for 3-4 min.Sift four and salt. Stir into the egg mixture and slowly pour in coconut milk, stir well to combine.Pour into cake tins, bake for 35–40 min (do the skewer test). Place on a cooling rack; allow to cool completely.To assemble: cut each sponge into two, top with cream and raspberries, stack; garnish with mint and raspberries. Dust with icing sugar.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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