Eggless Arabian Spice Cake

Let's cook it
Difficulty Easy
Portions: 12
Total 66 min

Ingredients

  • 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.

Comments (0)

Related recipes