Eggless Arabian Cake
Arabian eggless cake with all the mind blowing flavors coming from green cardamom and saffron.
Servings 8 people
Calories 115kcal
Ingredients
- 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
- 1/4 teaspoon saffron
- 1 teaspoon cardamom powder
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
Instructions
- - 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.
Video
Notes
- Make sure you are using high-quality saffron and good quality green cardamom powder.
- For best result, grind the cardamom at home, sift it, and then use it in this recipe.
- Some like to use rose water, too; if you are fond of rose water, add one teaspoon when beating the sugar.
- Most ovens reach the desired temperature within 15 to 20 minutes. Make sure your oven is preheated correctly; otherwise, the cake will not rise and will sink in the middle.
- This post was originally published in 2014. Is now updated with more text and a video.
Nutrition
Calories: 115kcal