Kuwaiti Saffron Cardamom Cake
Delight your senses with the exotic flavors of Kuwaiti Saffron Cardamom Cake, a moist and aromatic dessert that combines rich saffron threads with the warm spice of cardamom for a truly unique taste experience. This golden-hued cake, perfumed with a touch of vanilla and gently sweetened, is adorned with a light dusting of powdered sugar and optional chopped pistachios for a striking presentation. Perfectly balanced and easy to prepare, it’s a festive yet simple treat that pairs beautifully with Arabic coffee or tea. With a tender crumb and just the right amount of spice, this Middle Eastern-inspired cake is sure to impress at any gathering. Discover the essence of Kuwaiti baking in every bite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cardamom
- 0.5 teaspoon Salt
- 1.5 cups Granulated sugar
- 0.5 cup Unsalted butter
- 4 large Eggs
- 0.5 cup Milk
- 0.125 teaspoons Saffron threads
- 2 tablespoons Hot water
- 2 teaspoons Vanilla extract
- 0.25 cup Powdered sugar
- 2 tablespoons Pistachios (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour an 8-inch round cake pan, then set it aside.
In a small bowl, steep the saffron threads in 2 tablespoons of hot water. Allow it to sit for 10 minutes to extract the color and aroma.
In a medium bowl, whisk together the flour, baking powder, ground cardamom, and salt. Set aside.
In a large mixing bowl, beat the butter and granulated sugar together with an electric mixer until light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the saffron water and vanilla extract.
Gradually add the dry ingredients to the wet mixture in three batches, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter into the prepared cake pan and smooth out the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake has cooled, dust the top with powdered sugar. If desired, sprinkle chopped pistachios on top for an extra touch of elegance.
Slice and serve the Kuwaiti Saffron Cardamom Cake with a cup of Arabic coffee or tea for a delightful dessert.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 299 mg | 13% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 42.5 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 112 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
