Gers Ogaily is a Kuwaiti sponge cake made with eggs, flour, sugar, cardamom, saffron and sesame seeds. Dates syrup is a thick dark brown sweet fruit syrup extracted from dates. It is widely used in North African and Middle Eastern cooking. Imagine my surprise when I found this syrup in my local grocery store. I’ve been meaning to use this syrup ever since and was glad I got an opportunity for this recipe @sarchakra
PREP TIME: 10 mins
COOK TIME: 35 mins
YIELDS: 6
Ingredients
- All purpose flour 1 cup
- Whole wheat flour 1 cup
- Saffron 1 tsp
- Rose water 1 tbsp
- Sea salt ¼ tsp
- Eggs 4 (separated)
- Butter ½ cup
- Cardamom powder 1 tsp
- Dates syrup ¾ cup
- Milk 1 cup
- Sesame seeds 4 tbsp
- Baking powder 1 ½ tsp
- Sugar a dusting, to serve
Method
- Heat oven to 350°F.
- Prepare a pan by spraying oil and then flour. Dust off any excess.
- Soak saffron threads in 2 tbsp hot water. Leave to soak for 10 mins.
- In a pan toast the sesame seeds on a low flame till aromatic. Cool. Keep aside.
- In a large bowl sift together all purpose flour, whole wheat flour, baking powder, salt and cardamom powder. Mix in toasted sesame seeds.
- In another bowl beat egg whites till you get soft peaks. Add the dates syrup. Fold everything in gently till well combined.
- In a small bowl beat together egg yolks, saffron water, rose water and milk.
- Slowly mix in the egg white mixture and egg yolk mixture into the dry ingredients. Do not over mix. Just blend everything in.
- Pour the batter in the Bundt pan and bake for 35 mins till slightly brown at the top. Use a toothpick to see if it comes out clean.
- Set the cake on the table and let it cool in the pan for 10 mins. Using a plastic knife loosen around the edges gently. On a cake stand turn the Bundt pan upside down to release the cake. Serve with a sprinkle of sugar.
sarchakra 