Gers Ogaily
Kuwaiti saffron and cardamom sponge cake.
Ingredients
- 2 cups Flour
- 6 Eggs
- 1¼ cups Sugar
- ¾ cup Oil
- 1 tsp Saffron
- 1 tbsp Cardamom
- 2 tbsp Rose water
- 2 tsp Baking powder
- 3 tbsp Sesame seeds
- ¼ cup Pistachios
Method
- Steep the saffron — Grind it and soak in warm rose water for 20 minutes.
- Whip the eggs — Beat the eggs and sugar for 10 minutes until very pale and tripled in volume — this is the only leavening that matters.
- Fold gently — Add the oil, saffron water and cardamom, then fold in the sifted flour and baking powder without knocking out the air.
- Fill the tin — Pour into a decorated round tin and scatter sesame and pistachios.
- Bake — Cook at 170°C for 40 minutes until deep gold and springy.
- Gers Ogaily is ready — Cool in the tin and serve with Arabic coffee.