An exotic perfumed cake from Kuwait

Step 1

Preheat oven to 180°C /350 °F /Gas mark 4.

Step 2

Butter and flour the sides and bottom of a 12” bundt cake pan (or a 9” springform pan). Set aside.

Step 3

In the mortar, crush the saffron threads with 1 tsp of sugar until it’s a powder. Add 2 tablespoons milk to saffron powder. Leave to soak for at least 10 minutes.

Step 4

In a large bowl, sift together the flour, baking powder, salt and two tablespoons sesames. Set aside.

Step 5

In the bowl of the stand mixer fitted with the whisk attachment, whisk the eggs and sugar until light and thick and frothy. The mixture should triple in the volume. About 10 – 12 minutes on medium to high speed.

Step 6

In a large measuring cup, combine the butter, milk, cardamom, rosewater and saffron mixture.

Step 7

Using a large slotted metal spoon (or a wooden spoon), gently fold in the dry and wet ingredients into the eggs, beginning and ending with flour. Fold from top to bottom until combined.

Step 8

Pour into the prepared cake pan. Sprinkle with the toasted sesames.

Step 9

Bake for 35 to 40 minutes, or until a skewer inserted in the middle come out clean and the cake has shrink from the sides.

Step 10

Cool completely on a wire rack before inverting.

Step 11

Serve with tea or chai b haleeb (milk tea).

Step 12

Store in an airtight container in the fridge for three days.