Arabian Cake by Njoud

Arabian Cake by Njoud

Recipe Category Desserts Recipe Category
Recipe Prep Time 45 mins
Recipe Serving Size 10

Sesame crusted cake topped with rose water Kiri cream, saffron and pistachios

Ingredients

For the Liquid Ingredients

  • 4 eggs
  • 1 cup of sugar
  • 1 glass of oil
  • ½ cup of fresh cream
  • Saffron soaked in 2 tbsps of rose water

For the Dry Ingredients

  • 2 cups of flour, finely blended with baking powder, cardamom, and a pinch of salt.

For the Kiri Creme

  • 5 Kiri Square Portions
  • ½ cup fresh cream
  • 1 cup condensed sweetened milk
  • 1 teaspoon of rose water
  • A sprinkle of saffron
Kiri Squares

Cooking steps

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.

Cooking steps

Arabian Cake by Njoud