Sharbati Cake You Need to Try!

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, stir the milk with the lemon juice and let it stand for 5 minutes.
3. Beat the eggs in a large bowl 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 gradually to the wet mixture, mixing gently and without overmixing, until the batter is smooth with no lumps.
5. Spread the batter evenly in the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the centre comes out clean.
6. Let the cake cool completely in the pan for about 2 hours before adding the syrup.
7. Grind the saffron strands with a mortar and pestle. Put the ground saffron in a small bowl with the ice cubes and let the ice melt at room temperature to make bloomed saffron.
8. In a saucepan, combine the sugar and water over medium-high heat, stirring until the sugar dissolves and the syrup begins to simmer.
9. Add the bloomed saffron and rosewater and cook for another 5 to 10 minutes. Remove from the heat and let the syrup cool completely.
10. Cut the cooled cake into diamonds or squares. Pour the cooled syrup evenly over the cake and let it soak in.
11. Sprinkle with the ground pistachios and desiccated coconut.

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

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