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