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Kuwaiti Saffron Cardamom Cake Recipe

Indulge in the rich flavors of Kuwait with this exquisite Saffron Cardamom Cake! This recipe, originally shared on yasmeen-healthnut.blogspot.com, boasts a delightful blend of fragrant saffron, warming cardamom, and subtly sweet spices. The moist and tender crumb is perfectly complemented by a delicate topping of nuts. Prepare to impress your friends and family with this authentic Kuwaiti dessert – a true taste of the Middle East!

Prep Time 20 mins
Cook Time 40 mins
Calories 190.7 kcal
Protein 13g
Rating 5.0 (1 Reviews)
Kuwaiti Saffron Cardamom Cake 89

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make Kuwaiti Saffron Cardamom Cake

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan with butter and line the bottom with parchment paper.
  2. In a medium bowl, beat 3 large egg whites with an electric mixer until stiff peaks form.
  3. Gently fold in 1/2 cup of sugar or rose syrup, 1 teaspoon ground cardamom, and 1/4 teaspoon turmeric using a spatula.
  4. 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.
  5. 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.
  6. Pour batter into the prepared pan and sprinkle the top evenly with 1/4 cup chopped nuts (e.g., pistachios, almonds).
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The top should be light golden brown.
  8. 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

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Sweets & Sides Desserts Baking

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60 Minutes Or Less Time To Make Course Cuisine Preparation Occasion Iraqi Saudi Arabian Desserts Asian Middle Eastern Oven Holiday Event Cakes Ramadan Taste Mood Sweet Equipment