Kuwaiti Saffron Cardamom Cake – Gers Ogely

Is it just me or did March just flew by? It has been a crazy month here. Weather here in Kuwait has been changing from cold, to hot, to cold and now its hot again! Mother’s day also came by on the 21st , and I made myself an extravagant rose cake. this cake was my first published post on Tastespotting, surprisingly (or not so surprisingly) the same post was still rejected by whomever approves photos on foodgawker!

Anyway, since it’s the end of the month and its time for to reveal what special cake I made today for the cake of the month project. So far in January I made a Swedish saffron cake, in February I made a Mexican chocolate cake.

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This month, I thought I share a recipe for a Kuwaiti cake. Here in Kuwait, a traditional and very popular cake is called Gers Ogely. If you have never heard of this, rest assured that you are not alone. Truth be said, before I came to Kuwait, I have never heard of it also, and when I did, I was like “ger, what?” I don’t even know what these two words mean in Arabic. Thankfully after having just one bite of this I quickly discovered it a cake with saffron and cardamom. This cake is a moist, old-fashioned Kuwaiti cake, with a blend of cardamom, saffron spices and sesame. The cake is so moist and light it’s like eating sweet clouds!

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This is an old traditional cake. Traditionally, toasted sesame are sprinkled on top of the cake baking. There are many modern variations of this cake that include adding a Nutella filling, whipped cream, and even cream cheese variations, some recipes alter the cake by add yogurt, vanilla,  turmeric to the ingredients. For the sake of keeping up with the tradition, I only sprinkled sesame (which is how it has been made traditionally).

The cake is served with tea, or milk tea. But feel free to get your daily cup of coffee with this one. I promise you wont be disappointed.

This recipe was tweaked from a friend who handed me this recipe. She swears that this is how her grandmother used to make this cake.

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Kuwaiti Saffron Cardamom Cake - Gers Ogely

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 10 servings

Ingredients

  • 2 cups (230 g) all purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 4 tbsp toasted sesames
  • ½ tsp saffron
  • 1 tbsp sugar
  • 4 eggs
  • 1 ½ cup (300 g) fine sugar
  • ½ cup (113 g) butter, melted and cooled
  • 1 cup (250 ml) milk, room temperature
  • 1 tsp cardamom
  • 1 tsp rosewater

Steps

  1. Preheat oven to 180°C /350 °F /Gas mark 4.
  2. Butter and flour the sides and bottom of a 12” bundt cake pan (or a 9” springform pan). Set aside.
  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.
  4. In a large bowl, sift together the flour, baking powder, salt and two tablespoons sesames. Set aside.
  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.
  6. In a large measuring cup, combine the butter, milk, cardamom, rosewater and saffron mixture.
  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.
  8. Pour into the prepared cake pan. Sprinkle with the toasted sesames.
  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.
  10. Cool completely on a wire rack before inverting.
  11. Serve with tea or chai b haleeb (milk tea).
  12. Store in an airtight container in the fridge for three days.
http://sukarah.com/2013/03/kuwaiti-saffron-cardamom-cake-gers-ogely-cake-of-the-month.html

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Have you ever had a gers okely? Do you even know what gers ogely is? Either way, if you ever want to make a Arabian flavored cake, I suggest you give this cake a go. It’ll soon be your favorite.

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