Saffron Sponge Cake

Saffron Sponge Cake

Portion size – Serves 4


  • 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


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