Eggless Arabian Spice Cake

Cake Preparation:

• 1.  Preheat the oven to 350˚F (180˚C) Line an 8-inch cake pan with parchment paper and lightly grease the sides. Set aside.

• 2.  In a small bowl, sift flour, cornflour, baking soda, baking powder and salt. Set aside

• 3.  With a hand/stand mixer combine sour cream, sugar, Evaporated Milk, butter, cardamom and saffron until the sugar has dissolved

• 4.  Add the flour mixture and mix until all the ingredients have combined (about 15 seconds)

• 5.  Add the batter gently to the prepared pan, and evenly distribute the batter.

• 6.  Sprinkle the top with chopped pistachios and bake for 30 minutes or until a toothpick inserted to the middle of the cake comes out clean. Remove from oven and set aside to cool.

Spiced Glaze Preparation:

• 7.  In a saucepan, combine 1 cup granulated sugar, water, cardamom, nutmeg, cinnamon and ginger and bring to a boil. Stirring until all of the sugar has dissolved. Cook for 15 minutes or until it looks like a loose syrup.

• 8.  Remove from the heat and allow to thicken.

• 9.  Drizzle this syrup over the top of the cake. Serve immediately.