Eggless Arabian Cake
Arabian eggless cake with all the mind blowing flavors coming from green cardamom and saffron.
Nutrition Facts
Ingredients
Instructions
- Add cardamom and saffron to milk. Keep aside.
- Preheat oven to 180C/350F.
- Sift flour, baking powder, baking soda, corn flour, and salt together. Set aside.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Munatycooking →Chef's Notes
Notes
Make sure you are using high-quality saffron and good quality green cardamom powder.
For best result, grind the cardamom at home, sift it, and then use it in this recipe.
Some like to use rose water, too; if you are fond of rose water, add one teaspoon when beating the sugar.
Most ovens reach the desired temperature within 15 to 20 minutes. Make sure your oven is preheated correctly; otherwise, the cake will not rise and will sink in the middle.
This post was originally published in 2014. Is now updated with more text and a video.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
Hi!
I made this and it was absolutely delicious, thank you! I made them into muffina rather than a cake (made 8) and cooked for 24mins they were perfect.
Awesome cake... so yummy. I followed the exact recipe. it came out good, really nice flavor. thank you so much.
Did you make this recipe?
Leave a Comment