Cardamom Saffron Cake {Inspired by the Kuwaiti Cake Qors Oqaily}
Prep time: 
Cook time: 
Total time: 
Yield: 1 (9-inch) round cake, about 10 servings
  • ¼ teaspoon saffron threads + ½ tablespoon sugar + 1 tablespoon hot water
  • 2 cups (255 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1¼ teaspoons ground cardamom
  • ½ teaspoon salt
  • 4 tablespoons unsalted butter, at room temperature
  • 1½ cups (300 g) sugar
  • 3 large eggs
  • ¾ cup (180 ml) low-fat milk
  • ½ cup (120 ml) light olive oil
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon sesame seeds
  • Fresh whipped cream
  • Fresh pomegranate arils
  • Butter and flour, for the pan
  1. Preheat the oven to 350F. Butter and flour a 9-inch round cake pan.
  2. Use a mortar and pestle (or food processor) to grind the saffron threads and ½ tablespoon sugar together until the saffron is powdered. Add 1 tablespoon hot water and let it sit 5 minutes.
  3. Whisk together the flour, baking powder, cardamom, and salt in a medium bowl and set aside.
  4. Use a handheld electric mixer to beat together the butter and sugar in a large bowl. Add the eggs and beat until light and fluffy. Beat in the milk, oil, vanilla, and saffron liquid.
  5. Use a wooden spoon to stir the dry ingredients into the wet half at a time. Be careful not to over-mix.
  6. Pour the batter into the prepared pan and bake until golden, and a toothpick inserted inside comes out clean or with just a couple crumbs, about 35 to 45 minutes. After cooking for 10 to 12 minutes, sprinkle the sesame seeds on top and continue cooking until the cake is done.
  7. Cool the cake completely on a wire rack.
  8. Top with fresh whipped cream and fresh pomegranate arils, if desired; serve.
Recipe by An Edible Mosaicâ„¢ at