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.

Recipe Card 

Ingredients                                                                         Quantity
Eggs 3
Sugar 1 cup
Vanilla 1 tsp
Oil 1/2  cup
Flour 1 1/2 cup
Baking powder 1 1/2 tsp
Salt a pinch
Cardamom 1 tsp
Milk 3/4 cup
Saffron threads 1/2 tsp
Sesame seeds 1 1/2 tsp
Rose Mahalabia 
Milk 1 cup
Cream 1 cup
Cornstarch 1/2 cup (60 g)
Rose water 3 1/2 tbsp

 

Method of Preparation:

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.

 

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.