Cake Sharbati

By Unicorns in the Kitchen · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch pan with cooking spray and line it with parchment paper.
2. In a small bowl, mix the milk with the lemon juice, stir and let stand for 5 minutes.
3. In a large bowl, beat the eggs until light and foamy. Gradually add the sugar and beat until pale and creamy. Mix in the oil and the milk mixture until well combined.
4. Sift together the flour, baking powder and ground cardamom. Add the dry mix to the wet ingredients gradually, folding gently so you don't overmix. Make sure the batter is lump-free.
5. Pour the batter into the pan and spread it evenly. Bake for 25 to 30 minutes, until a toothpick inserted in the centre comes out clean. Let the cake cool completely in the pan for about 2 hours before adding the syrup.
6. To bloom the saffron, grind the 10 saffron strands with a mortar and pestle, put the powder in a small bowl with the 2 ice cubes, and let the ice melt at room temperature.
7. For the syrup, combine the sugar and water in a saucepan over medium-high heat, stirring until the sugar dissolves and the syrup starts to simmer.
8. Add the bloomed saffron and rosewater, cook for another 5 to 10 minutes, then remove from heat and let the syrup cool completely.
9. Cut the cooled cake into diamonds or squares and pour the cooled syrup evenly over it so it soaks in.
10. Sprinkle the ground pistachios and desiccated coconut over the top.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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