Eggless Arabian Spice Cake
already cooked this dish.
Total: 66minPreparation: 30minCooking: 30minWait: 5minPresentation: 1min
- Portions: 12.00
- Difficulty: Easy
- Round cake pan
- Parchment Paper
Nutritional information 231kcal = 967kj /per portion
- 231.06 Energy
- 93.24 Milligrams Calcium
- 2.85 Grams Protein
- 0.84 Milligrams Vitamin C
- 0.06 International unit Vitamin D
- 38.16 Grams Carbohydrates
- 1.55 Grams Fiber
- 142.34 Milligrams Sodium
- 8.21 Grams Fats
- 3.81 Grams Saturated Fats
Recipe ingredients saved
Preheat the oven to 350˚F (180˚C) Line an 8-inch cake pan with parchment paper and lightly grease the sides. Set aside.
In a small bowl, sift flour, cornflour, baking soda, baking powder and salt. Set aside
With a hand/stand mixer combine sour cream, sugar, Evaporated Milk, butter, cardamom and saffron until the sugar has dissolved
Add the flour mixture and mix until all the ingredients have combined (about 15 seconds)
Add the batter gently to the prepared pan, and evenly distribute the batter.
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:
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.
Remove from the heat and allow to thicken.
Drizzle this syrup over the top of the cake. Serve immediately.