1 pn Saffron 2 tb Hot water 1 tb Yeast 1 ts Sugar 5 oz Warm water 1 lb Wholewheat flour 1 pn Salt 1/4 ts Nutmeg 3 oz Margarine 2 oz Shortening 8 oz Currants 1 oz Candied peel 5 oz Soymilk Mix together the saffron & 2 tb hot water. Place in a covered jar & let stand overnight. Strain, reserving the water. Dissolve the yeast in warm water with the sugar. Leave to start working. Put flour & salt in a bowl. Add nutmeg. Rub in the margarine & shortening. Toss in the currants & peel. Add the saffron water to the yeast mixture. Pour it into the flour. Add the milk. Mix till you have a dough. Knead the dough in the bowl. Cover & leave in a warm place for 1 hour or until the dough has doubled in size. Heat oven to 350F. Knead the dough again. Divide it into two & put each half into a 1 lb loaf tin, greased. Cover, & leave in a warm place for 10 minutes. Bake for 1 hour. Cool on wire racks. Gail Duff, "A Book of Herbs & Spices"
#SarahsCookbook #Saffron&cardamomcake #Gersogaily #homemaderecipes . Published on 1st of December 2022 . Today I'm sharing one of the traditional dessert recipe of Kuwait which is called Gers Ogaily. Gers Ogaily or perfume cake, is considered a very popular traditional cake in kuwait, a kuwaiti cake that is distinguished with its aromatic scent due to the addition of saffron, cardamom, rose water and toasted sesame seeds flavor notes. Do try out this aromatic cake recipe you will love it. . GERS OGAILY Ingredients: 1. Plain flour 2cups 2. Butter unsalted melted 100gms or 1/2cup 3. Milk 1cup 4. Eggs 4 room temperature 5. Sugar 1-1/2cup 6. Saffron strings 1/2tsp 7. sugar 1tsp 8. Warm milk 2tbsp 9. Salt 1/2tsp 10. Baking powder 1-1/2tsp 11. Sesame seeds 2tbsp 12. Cardamom powder 1tsp 13. Rose water 1tsp . Method: 1. In a bowl add saffron strings, sugar and warm milk and mix well set aside. 2. In another bowl add all dry ingredients flour, baking powder, salt and sesame seeds and mix well set aside. 3. in another bowl add eggs and sugar and beat until triple in volume and then add dry and wet ingredients one after the other. 4. Fold clockwise direction and pour ingreased and dust with flour bundt pan and tap to avoid air bubbles and bake at 180*C for about 35 minutes. 5. Make icing with only two ingredients Icing sugar 1/2cup and milk 1tbsp mix well and pour over cake and sprinkle sesame seeds and saffron strings. DELICIOUS GERS OGAILY is ready. . Subscribe my You tube channel for more upcoming recipes.
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Andy Makes the Crispiest Saffron Rice Cake | From the Test Kitchen | Bon Appétit
Andy shows us how to make a delicious, crunchy Iranian rice dish.
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Andy Makes the Crispiest Saffron Rice Cake | From the Test Kitchen | Bon Appétit
Best Ever & Simplest Saffron Pistachio Cake
An indulgent, flavourful, festive cake which is eggless, moist and surprisingly simple. A signature wet mix and dry mix style cake is something you have to bake soon! I made this in the @morphyrichardsindia 60L oven, a brand I've used for years.
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SAFFRON MILK CAKE | TRES LECHES SAFFRON MILK CAKE | EGGLESS & WITHOUT OVEN | N'Oven
#TresLechesCake #MilkCake #EgglessCake
SAFFRON MILK CAKE | TRES LECHES SAFFRON MILK CAKE | EGGLESS & WITHOUT OVEN
INGREDIENTS & PROCESS: ½ TSP SAFFRON 1 TBSP MILK ½ CUP YOGURT ¼ CUP OIL MIX 1 & ¼ CUP FLOUR / MAIDA 1 TSP BAKING POWDER ½ TSP BAKING SODA ¾ CUP POWDER SUGAR ½ CUP MILK POUR THE SAFFRON MILK (YOU CAN ADD 3-4 DROPS YELLOW FOOD COLOR) MIX WELL BRUSH OIL IN MOULD POUR THE BATTER PRE HEAT A CURRY PAN FOR 5-7 MIN. PLACE THE MOULD -COOK IN LOW MID HEAT FOR 30-35 MIN. CAKE IS READY, COOL COMPLETELY 1 CUP WHIPPING CREAM BEAT UNTIL FLUFFY 1 TBSP SUGAR BEAT UNTIL STIFF PEAKS 1 CUP MILK ¼ CUP CONDENSED MILK ¼ CUP HEAVY CREAM ¼ TSP SAFFRON 2-3 DROPS YELLOW FOOD COLOR PRICK THE CAKE POUR THE MILK MIXTURE KEEP IN FRIDGE FOR 20-30 MIN. POUR A THICK LAYER OF CREAM MAKE PATTERN CHOPPED PISTACHIO & SAFFRON CUT INTO PIECES