Saffron Cake with Rose Mahalabia (Gers Ogaily) by Nour Almejadi

An irresistibly delicious and moist cake with the classic Persian flavours of saffron, cardamom and rose, and served with Rose Mahalabia.

A decadent Saffron Cake or Gers Ogaily, an irresistibly delicious and moist cake with the classic Persian flavours of saffron, cardamom and rose, and served with Rose Mahalabia making it a perfect treat for the Iftar evenings.

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Recipe Card

Ingredients Quantity
Eggs	3
Sugar	1 cup
Vanilla	1 tsp
Oil	1/2 cup
Flour	1 1/2 cup
Baking powder	1 1/2 tsp
Salt	a pinch
Cardamom	1 tsp
Milk	3/4 cup
Saffron threads	1/2 tsp
Sesame seeds	1 1/2 tsp
Rose Mahalabia
Milk	1 cup
Cream	1 cup
Cornstarch	1/2 cup (60 g)
Rosewater	3 1/2 tbsp

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‍Method of Preparation:

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For the Cake

Preheat the oven at 180 degrees, and line your cake tin with oil and sesame seeds.
Warm up the milk and sprinkle saffron threads in it and let it steep for 10 minutes.
In a large bowl, sift flour, baking powder, salt and cardamom.
In a separate bowl, using a hand mixer foam up eggs , vanilla and sugar until light and fluffy ( ribbon stage)
Fold in the flour, oil and milk gently into the egg sugar mixture.
Pour into the prepared tin and bake for 30 minutes.

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For the Mahalabia

Pour 3/4 milk and cream in sauce and bring to a simmer
Dissolve the corn starch in the remaining 1/4 then add to sauce pan
Add 1/4 cup sugar to the sauce recipe
Cook until in starts to thicken , stirring continuously
Take off the heat add rose water and food colouring ( optional)
Pour on the cake once it cools down and serve.

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