Welcome back!
You’ve returned to this recipe. Save it to your personal Recipe Box so you won’t have to search for it again.
Free for 30 days. No payment information required.
Kuwaiti Saffron Cardamom Cake
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 min
- Yield
- 6.00 pieces, serving(s)
Categories
- Dessert
Cuisine
- Kuwaiti
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Cereals containing gluten — check ingredient labels
- Possible Milk — check ingredient labels
- Possible Eggs — check ingredient labels
- Possible Nuts — check ingredient labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Kuwaiti Saffron Cardamom Cake brings together 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 in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 6 servings.
Hands-Free Mode Off
Want to make this later?
Save this recipe to your personal Recipe Box and find it whenever you need it.
Free for 30 days. No payment information required.
Plan This Meal for Later
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your meal plan automatically.
No payment information required.
Ingredients
- 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
- 1 organic egg, separated
- 1 cup buttermilk
- 3/4 cup sugar with finely chopped dates or 3/4 cup dates, paste
- 1 teaspoon fresh ground cardamom
- 2 teaspoons baking powder
- 1 tablespoon canola oil
- 1/4 cup chopped walnuts or 1/4 cup almonds
Send These Ingredients to My Shopping List
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your shopping list automatically.
No payment information required.
Instructions
Heat the oven to 350°F Grease a round 8-inch cake pan with light butter and line with parchment paper.
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.
Beat the yolk separately in another mixing bowl with the butter milk,the saffron infused milk and the oil.
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.
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.
Cool completely and slice.
Keep Cooking
More Cake Recipes
Explore the full recipe collection for another idea to make next.
Find more recipesTurn this recipe into a complete meal
Ask Your Kitchen Concierge to find sides, desserts or other recipes that work with this dish.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Keep My Own Notes With This Recipe
Create your free My Kitchen account
Start your free 30-day trial and we’ll open the recipe notes so you can keep your own notes with this recipe.
No payment information required.
Keep exploring
What would you like to make next?
Turn this recipe into dinner Ask Your Kitchen Concierge to suggest a main course, side and dessert using recipes already on Shared Recipes Club.
