Ramadan recipe: Light saffron-rose-cardamom cake

This beautiful cake pairs very well with karak tea (strong black tea made with milk and cardamom also known as masala chai — popular across the Gulf region). It’s a delicious treat for iftar — I hope you enjoy this recipe and Ramadan Kareem!

Prep Time: 30 minutes

Cook Time: 45 minutes

10 servings

Ingredients

230g all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 tsp saffron threads

1 tbs sugar

4 eggs (for a lighter, egg-less version, use Egg Beaters, available at supermarkets)

1 1/2 cup (300g) fine sugar

1/2 cup (113g) butter, melted and cooled (for a lighter version, use 1/4th cup fat-free Greek yogurt and 1/4th cup butter)

1 cup (250ml) skimmed milk/rice milk, room temperature

1 tbs freshly ground cardamom powder

1 tsp rosewater

Steps

1 Preheat oven to 180C or gas mark 4.

2 Spray a nonstick butter spray on the bottom of a 12 inches bundt cake pan (or a 9 inches springform pan).

3 In a mortar, crush the saffron threads with 1 tsp of sugar until it’s a powder. Add 2 tbs milk and leave to soak for at least 10 minutes.

4 In a large bowl, sift together the flour, baking powder, and salt.

5 Use an electric mixer (I use my blender) to whisk the eggs (or egg replacement) and the fine sugar until thick, about 10-12 minutes on medium to high speed. The mixture should triple in volume.

6 In a bowl, combine the wet ingredients — the butter, Greek yogurt (if replacing), milk, cardamom, rosewater and the saffron mixture.

7 Using a large slotted metal spoon (or a wooden spoon), gently fold in the dry and wet ingredients into the eggs, beginning and ending with flour. Fold from top to bottom until combined.

8 Pour into the prepared cake pan. Sprinkle with the toasted sesame seeds, if desired.

9 Bake for 35-40 minutes, or until a skewer inserted in the middle comes out clean and the cake has shrunk from the sides.

10 Cool completely on a wire rack before inverting.

11 Serve with tea. Your delicious cake can be stored in an airtight container in the fridge for three days.

Noura Al Imam is the founder of Yogalates Bliss in Dubai, a Yoga and Pilates certified teacher, outdoor enthusiast, foodie fanatic, a travel addict and an entrepreneur at heart. For more information, visit yogalatesblissindubai.com