Saffron Cake (Cake Sharbati)
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5.0
3 reviews
Excellent
Saffron Cake (Cake Sharbati)
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Experience the essence of Persian cuisine with saffron syrup cake, a tender sponge cake bathed in a sweet, fragrant saffron syrup.
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Ingredients
- 1 cup milk
- 1 teaspoon lemon
- 4 eggs
- ¾ cup sugar
- ½ cup neutral oil such as avocado oil or grapeseed oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon cardamom
Bloomed Saffron
- 10 strands of saffron
- 2 cubes of ice
Saffron Syrup
- 1 cup sugar
- 1 cup water
- 3 tablespoons bloomed saffron
- 1 tablespoon rosewater
Topping
- 2 tbsp ground pistachios
- 2 tbsp desiccated coconut
Instructions
Prepare the Cake
- Preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by coating it with cooking spray and lining it with parchment paper.
- In a small bowl, combine the milk with lemon juice. Stir well and let it sit for 5 minutes.
- In a large mixing bowl, beat eggs until light and foamy. Gradually add sugar and mix until the mixture becomes pale and creamy. Incorporate neutral oil and the prepared milk mixture, blending until well combined.
- Sift together all-purpose flour, baking powder, and ground cardamom. Gradually add the dry mixture to the wet ingredients, mixing gently to avoid overmixing. Ensure there are no lumps in the batter for a smooth, even texture.
- Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan for about 2 hours before adding the syrup.
Bloom the Saffron
- Grind saffron strands using a mortar and pestle. Place the ground saffron in a small bowl with ice cubes.
- Let the ice melt at room temperature, creating your bloomed saffron.
Make the Saffron Syrup
- In a saucepan, combine sugar with water. Heat the mixture over medium-high heat, stirring until the sugar is fully dissolved and the syrup begins to simmer.
- Add the bloomed saffron and rosewater, then cook for another 5 to 10 minutes. Remove from heat and let the syrup cool completely.
Assemble the Cake
- Once the cake has cooled, cut it into diamond shapes or squares. Pour the cooled saffron syrup evenly over the cake, allowing it to soak in.
- Garnish the cake with ground pistachios and desiccated coconut for added texture and flavor.
Notes
- Use the Right Pan: To achieve the ideal height, texture, and surface area for your saffron syrup cake, it's essential to use a 9x13-inch baking pan. This size ensures the cake bakes evenly and provides ample space for the syrup and toppings to be absorbed properly, so avoid using a smaller or larger pan for best results.
- Use the Right Pan: To achieve the ideal height, texture, and surface area for your saffron syrup cake, it's essential to use a 9x13-inch baking pan. This size ensures the cake bakes evenly and provides ample space for the syrup and toppings to be absorbed properly, so avoid using a smaller or larger pan for best results.
- Perfect Saffron Blooming: Always grind saffron strands before blooming them. Using ice instead of hot water helps release the most vibrant color and intense flavor without bitterness.
- Perfect Saffron Blooming: Always grind saffron strands before blooming them. Using ice instead of hot water helps release the most vibrant color and intense flavor without bitterness.
- Room Temperature Ingredients: Ensure your eggs and milk are at room temperature before mixing. This allows the batter to emulsify better, resulting in a smoother and fluffier cake.
- Room Temperature Ingredients: Ensure your eggs and milk are at room temperature before mixing. This allows the batter to emulsify better, resulting in a smoother and fluffier cake.
- Syrup Soaking: For even syrup absorption, make sure both the cake and syrup are completely cool before combining. Pour the syrup gradually, allowing it to soak in fully for a moist, flavorful cake.
- Syrup Soaking: For even syrup absorption, make sure both the cake and syrup are completely cool before combining. Pour the syrup gradually, allowing it to soak in fully for a moist, flavorful cake.
- Cake Texture: Don’t overmix the batter after adding the flour. Overmixing can lead to a dense cake. Mix just until the flour is incorporated for a light, spongy texture.
- Cake Texture: Don’t overmix the batter after adding the flour. Overmixing can lead to a dense cake. Mix just until the flour is incorporated for a light, spongy texture.
- Syrup Thickness: If your syrup seems too thin, simmer it a bit longer to thicken. A thicker syrup will soak into the cake more slowly, providing a richer flavor.
- Syrup Thickness: If your syrup seems too thin, simmer it a bit longer to thicken. A thicker syrup will soak into the cake more slowly, providing a richer flavor.
Nutrition Information
Show Details
Calories
304kcal
(15%)
Carbohydrates
47g
(16%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
56mg
(19%)
Sodium
31mg
(1%)
Potassium
148mg
(4%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
118IU
(2%)
Vitamin C
0.2mg
(0%)
Calcium
67mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 56mg | 19% |
| Sodium | 31mg | 1% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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