Kuwaiti Saffron Cardamom Cake – a delicious recipe with all-purpose flour, flour, saffron thread, turmeric, egg, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the oven to 350u00b0F Grease a round 8-inch cake pan with light butter and line with parchment paper.
2
In a medium mixing bowl whisk together the egg white until light and fluffy with soft peaks.Using spatula gently fold in the syrup used or the sugar along with cardamom and turmeric.
3
Beat the yolk separately in another mixing bowl with the butter milk,the saffron infused milk and the oil.
4
Sift together the flours and baking powder together in to a large mixing bowl, then slowly fold in the egg white mixture and york mixture.
5
Pour in the prepared pan and sprinkle the top with the nuts.Bakes for about 25 minutes until the top is light brown in color.
6
Cool completely and slice.
811
kcal
Calories
59
g
Fat
63
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 3/4 cup wheat flour (not coarse ground), 1 pinch saffron thread, crushed and soaked in 2 tablespoon warm milk for 20 minutes, 1 pinch turmeric, and more.
Yes, Kuwaiti Saffron Cardamom Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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