Cardamom Saffron Cake “qors oqaili”

This recipe was kindly shared by home baker and business owner Shereen Hussein Sejini from Sheros’ Bakery. You can find our interview with her under Editorial

Makes one 10-cup (2.4 L) Blossom Bundt by Nordic Ware


•          ¾ cup oil

•          1 ¼ cup Sugar

•          4 large eggs at room temperature

•          1 tsp pure vanilla extract

•          2 cups all-purpose flour

•          2 tsp baking powder

•          1/8 tsp salt

•          1 tsp ground cardamom

•          1 tbs saffron soaked in 1 cup warm milk

*Optional: sesame seeds and rose water


-Preheat oven to 180°C and grease and flour a Bundt pan.

*Optional: sprinkle the mold with sesame seeds

-Soak the saffron in 1 cup of warm milk for an hour

-Beat eggs and sugar with an electric mixer on high speed for about 5-7 minutes or until mixture has thickened and turned a very pale yellow. Mixture will fall in ribbons from a spoon. Beat in the vanilla and oil.

-Sift dry ingredients together and add to batter mixture alternating with saffron milk, mixing on a low speed.

-Scrap batter into prepared pan and bake for 40 to 45 minutes, until a skewer inserted in the center of the cake comes out clean.

-Cool for 30 minutes in the pan, then turn cake out to cool completely.

-Dust lightly with icing sugar


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