Saffron Sponge Cake



Portion size – Serves 4

Ingredients

• 8-10 saffron threads
• 6 seedless dates, preferably Medjoul dates
• ¼ cup chopped walnuts/almonds/cashew
• 1 teaspoon ground cardamom
• ¼ teaspoon of turmeric powder
• 5 eggs
• ¾ cup sugar
• 1 cup flour
• 2 teaspoons baking powder
• 1 tablespoon vegetable oil
• 1 tablespoon sesame seeds

Steps

Step 1:

• Preheat the oven to 350° C
• Soak the saffron in 2 tablespoons of very warm water for 20 minutes
• Watch the colour bloom over a period of time
• Mash the dates with a spatula
• Roll the mashed pieces into small pea-sized balls (about 2 dozen)

Step 2:

• In a large bowl with a hand mixer, beat together the eggs and sugar until you get a light and fluffy texture
• Keep at it for 7 to 10 minutes
• Gently whip in the cardamom and turmeric powders

Step 3:

• In a small bowl, sieve and sift together the flour and baking powder
• Slowly add the flour and baking powder mixture to the egg mixture while whipping it
• Continue whipping while you add the saffron-infused water and the vegetable oil

Step 3:

• Grease a round 9-inch regular cake pan with butter and line it with parchment paper
• Butter the top of the parchment paper as well
• Scatter the bottom and sides with 2 teaspoons of the sesame seeds

Step 4:

• Pour half the cake mixture into the pan
• Scatter the tiny date balls on top of it and then cover with the remaining mixture
• At last sprinkle sesame seeds and top with chopped walnuts/almonds/cashews

Step 5:

• Place the pan in the oven and bake for 35 minutes
• Alternatively, bake it until the cake is golden brown on top
• Perform the usual toothpick trick – when inserted in the middle should come out clean
• Remove the pan from the oven and cool the cake

Step 6:

• After cooling, turn it upside down onto a plate to release it from the pan
• Invert again and serve the Saffron Sponge Cake with a scoop of your favorite ice cream