Arabian Cake by Njoud

For the Liquid Ingredients

1. In a mixing bowl, beat 4 eggs with 1 cup of sugar until light and frothy.
2. Add 1 glass of oil and ½ cup of fresh cream to the egg mixture, and continue to beat until well combined.
3. Fold in the saffron soaked in 2 tablespoons of rose water, and mix it gently to evenly distribute the saffron strands.

For the Dry Ingredients

1. In a separate bowl, mix 2 cups of finely blended flour with baking powder, cardamom, and a pinch of salt to form the dry ingredient mixture.
2. Gradually add the dry ingredient mixture to the liquid ingredients while mixing until you get a smooth batter.

For the Kiri Creme

1. In another bowl, combine 5 Kiri Square Portions, ½ cup of fresh cream, 1 cup of condensed sweetened milk, 1 teaspoon of rose water, and a sprinkle of saffron. Mix until smooth and creamy.
2. Pour the cake batter into a greased baking pan. Then, spoon the Kiri Creme mixture on top of the batter and swirl it gently with a knife to create a marbled effect.
3. Bake the cake in a preheated oven at 180°C for 30-35 minutes or until a toothpick inserted into the center comes out clean.
4. Once baked, allow the cake to cool, then slice and serve.