I get excited whenever I bake an eggless cake, could be that in the past years my attempts to baking eggless cakes failed big time and because I wasn’t as knowledgeable as now with regards to baking techniques. But today I made a beauty and called it Eggless Arabian Cake.
Eggless Arabian Cake
It is frustrating to have food allergy and the frustration increases when you are allergic to something which is part of many dishes, especially desserts. Yes! I am talking about eggs.
Today’s dessert is very popular among Arabs in the Gulf region. It’s called Khunfaroosh. Usually, this dessert is deep fried, not only that but the batter was made of flour sugar and …. You guessed it, eggs!
The eggs are the base of this dessert, and that is the challenge. Through the years, the cake version was developed but the eggs were always the main ingredient in it. This Eggless Arabian Cake is the answer 🙂
My recipe tastes exactly like the authentic version of this dessert, and you will not help but think there must be eggs in this Eggless Arabian cake. Beside the amazing taste, this cake has a heavenly aroma, coming from the combination of cardamom and saffron.
Follow me on Instagram, and if you happen to make any of my recipes, please post the picture and mention me in your post, or use this hashtag #munatycooking. I would love to see your creation.
As for my recipe, here you go!
- 4 tablespoons yogurt
- 2 tablespoons melted butter
- 2 tablespoons oil
- 6 tablespoons sugar
- 6 tablespoons milk
- 15 tablespoons all-purpose flour
- 1 tablespoons corn flour
- ¼ teaspoon saffron
- 1 teaspoon cardamom powder
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
- - Add cardamom and saffron to milk. Keep aside.
- - Preheat oven to 180C/350F.
- - Sift flour, baking powder, baking soda, corn flour, and salt together. Set aside.
- - Beat yogurt, sugar, milk, butter, and oil until sugar dissolves.
- - Add the flour and stir gently. Do not mix more than 10 – 15 seconds.
- - Pour the mixture in a greased baking pan. (I used baking paper). Bake for 40 minutes or until the toothpick inserted in the middle of the cake comes out clean.
Note: For garnish, I used chopped almonds and sesame seeds, and it’s not included in the calorie count.