Saturday, December 11, 2010

Za'faran wa hail ka'ak (Saffron & Cardamom Cake)

The idea for this cake recipe was inspired by the spice souks of the Middle East.This cake is perfect for Ramadan and any other festive occasion or is the perfect accompaniment to a cup of tea.The combination of saffron, turmeric and cardamom blend perfectly together to create a cake that is both light and aromatic.

Yield:6 Servings
pinch of saffron threads
6 dates,pitted, chopped
5 eggs
5 oz. sugar
1 tsp. cardamom, ground
pinch of turmeric
5 oz. all-purpose flour
2 tsp. baking powder
1 Tbsp. vegetable oil
butter or oil for greasing
flour for dusting
handful of almonds, sliced

1. Preheat the oven to 350F. Soak the saffron strands in 2 Tbsp. of hot water for 1 hour, then set aside.
2. In a large mixing bowl, beat together the eggs and sugar till well combined, about 10 minutes.Add the cardamom and turmeric.
3. In a separate bowl, combine the flour and baking powder together.Then sift into the egg/sugar bowl slowly while mixing.
4. After the flour and baking powder have been folded into the egg/sugar, add the saffron water and vegetable oil and mix.
5.Grease a small cake pan with butter or vegetable oil.Dust with a little of the flour.
6.Pour half the cake mixture into the pan. Add the chopped dates , then cover with the remaining cake mixture.Top with the sliced almonds.
7. Bake the cake for 35-40 minutes.
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