Carbohydrates | 38.2 g |
Energy | 231.1 kcal |
Fats | 8.2 g |
Fiber | 1.5 g |
Protein | 2.9 g |
Saturated Fats | 3.8 g |
Sodium | 142.3 mg |
-
Total
66 -
difficulty
Easy
Eggless Arabian Spice Cake
Utensils
-
can
-
Bowl
-
Spoon
-
Oven
-
Sieve
-
Mixer
-
Handmixer
-
Parchment Paper
-
Round cake pan
Ingredients
Portions: 12
- 1 Cup All-Purpose Flour
- 1 Tablespoon Cornstarch (or cornflour)
- 1/4 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 1/3 Cup Sour Cream
- 1/2 Cup Granulated Sugar
- 1/4 cup CARNATION® Full Cream Evaporated Milk
- 1/4 Cup Butter (melted)
- 1 Teaspoon Cardamom Powder
- 1/4 Teaspoon Spices, Saffron
- 1/2 Cup Pistachios (roughly chopped)
- 1 Cup Granulated Sugar
- 1 Cup Water
- 5 Units Cardamom
- 1 1/4 Teaspoon Nutmeg Powder (or fresh nutmeg)
- 1 stick Cinnamon
- 1 Tablespoon Ginger

Instructions
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.
What do you want to do with this recipe?

Loading... Wait!