Arabian eggless cake with all the mind blowing flavors coming from green cardamom and saffron.
Course Dessert
Cuisine Arabian
Keyword Arabian Cake
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
Servings 8people
Calories 115kcal
Author Muna Kenny
Ingredients
4tablespoonsyogurt
2tablespoonsmelted butter
2tablespoonsoil
6tablespoonssugar
6tablespoonsmilk
15tablespoonsall-purpose flour
1tablespoonscorn flour
¼teaspoonsaffron
1teaspooncardamom powder
¼teaspoonbaking soda
1teaspoonbaking powder
Pinchof 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.