Kuwaiti Saffron Cardamom Cake |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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 |
1/4 cup agave nectar or 3/4 cup brown sugar or 3/4 cup replace half the quantity syrup or 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 |
Directions:
1. Heat the oven to 350°F 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.
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