Eggless Arabian Spice Cake
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Total: 66minPreparation: 30minCooking: 30minWait: 5min
- Portions: 12
- Difficulty: Easy
Recipe ingredients saved
Ingredients
Instructions
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Cake Preparation:
Preheat the oven to 350˚F (180˚C) Line an 8-inch cake pan with parchment paper and lightly grease the sides. Set aside.
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In a small bowl, sift flour, cornflour, baking soda, baking powder and salt. Set aside
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With a hand/stand mixer combine sour cream, sugar, Evaporated Milk, butter, cardamom and saffron until the sugar has dissolved
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Add the flour mixture and mix until all the ingredients have combined (about 15 seconds)
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Add the batter gently to the prepared pan, and evenly distribute the batter.
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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.
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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.
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Remove from the heat and allow to thicken.
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Drizzle this syrup over the top of the cake. Serve immediately.
Utensils
- Oven
- Round cake pan
- Parchment Paper
- Bowl
- Sieve
- Mixer
- Handmixer
- Oven
- can
- Spoon
Nutritional information 231kcal = 967kj /per portion
- 231.06 Calories 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
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