Zutaten für Kuwaiti Saffron Cardamom Cake
- 1 1/2 cups all-purpose flour
- Wheat Flour (not used in recipe)
- 1 pinch saffron threads
- 1/4 teaspoon turmeric
- 3 large eggs, separated
- 1/2 cup buttermilk
- Agave Nectar (not used in recipe)
- 1 teaspoon ground cardamom
- 1 teaspoon baking powder
- 1/4 cup vegetable oil (such as canola oil)
- 1/4 cup chopped nuts (e.g., walnuts, pistachios, almonds)
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Zubereitung von Kuwaiti Saffron Cardamom Cake
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan with butter and line the bottom with parchment paper.
- In a medium bowl, beat 3 large egg whites with an electric mixer until stiff peaks form.
- Gently fold in 1/2 cup of sugar or rose syrup, 1 teaspoon ground cardamom, and 1/4 teaspoon turmeric using a spatula.
- In a separate bowl, whisk together 3 large egg yolks, 1/2 cup buttermilk, 1/4 cup warm milk infused with a pinch of saffron threads, and 1/4 cup vegetable oil.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and a pinch of salt. Gently fold in the egg white mixture and the egg yolk mixture until just combined.
- Pour batter into the prepared pan and sprinkle the top evenly with 1/4 cup chopped nuts (e.g., pistachios, almonds).
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The top should be light golden brown.
- Let the cake cool completely in the pan before inverting it onto a wire rack. Slice and serve.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
9g
Fat
5g
Carbs
8g
