Saffron Cake with Rose Mahalabia (Gers Ogaily) by Nour Almejadi

A decadent Saffron Cake or Gers Ogaily, an irresistibly delicious and moist cake with the classic Persian flavours of saffron, cardamom and rose, and served with Rose Mahalabia making it a perfect treat for the Iftar evenings.

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Recipe Card

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‍Method of Preparation:

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For the Cake

• Preheat the oven at 180 degrees, and line your cake tin with oil and sesame seeds.
• Warm up the milk and sprinkle saffron threads in it and let it steep for 10 minutes.
• In a large bowl, sift flour, baking powder, salt and cardamom.
• In a separate bowl, using a hand mixer foam up eggs , vanilla and sugar until light and fluffy ( ribbon stage)
• Fold in the flour, oil and milk gently into the egg sugar mixture.
• Pour into the prepared tin and bake for 30 minutes.

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For the Mahalabia

•        Pour 3/4 milk and cream in sauce and bring to a simmer
•        Dissolve the corn starch in the remaining 1/4 then add to sauce pan
•        Add 1/4 cup sugar to the sauce recipe
•        Cook until in starts to thicken , stirring continuously
•        Take off the heat add rose water and food colouring ( optional)
•        Pour on the cake once it cools down and serve.

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