Gers Ogaily (Kuwaiti Cake)

I have been very excitedly participating in the Middle East North Africa Cooking Club ever since I started off. You can find all my related posts here. This month, the country provided was Kuwait. I have a few family friends staying in that country, and they describe it as a nice and calm place. Our blogger friend Sona is an expatriate in this place. A few weeks back, we were chatting regarding the weather and when I complained it was too cold in the early mornings, she said that the temperature there was 3 degrees! OK, that means we are in much better conditions here!

As usual, we had an awesome list of recipes to try. The Kuwaiti Chicken Biriyani and Fish Stew definitely fought vying for my attention, alas this simple cake called Gers Ogaily won the battle! First of all it is a very easy cake to bake and a classic recipe. Just like the sponge cake our grandmothers used to make. Add to that the flavors of cardamom, rosewater and saffron and... what a match that is! There is no leavening agent in the cake and whatever softness is there comes from the beating of the eggs. The name of the cake is derived from its disk like appearance, however I chose to bake in a fluted pan. As soon as the cake was out from the oven, the kids and I finished off half the cake! Off to the way it is made...

Gers Ogaily (Kuwaiti Cake)
Makes a small cake
Recipe adapted from here


Ingredients:

4 large eggs
1/2 cup sugar
1 tsp vanilla
1 cup all-purpose flour
1 1/2 tsp cardamom powder
1/2 tsp saffron strands, soaked in a mixture of 1 tbsp milk and 1 tbsp rosewater for 15 minutes
2 tbsp sesame seeds

Method:

Preheat oven to 180 degrees. Grease your tube pan or a 6 inch pan. Sprinkle half the sesame seeds. Set aside.

Beat eggs on high speed till foamy, around 5 minutes. Add sugar and continue to beat for another 2 to 3 minutes. Add the vanilla essence and beat for another minute.

In a bowl, whisk flour and cardamom together. Add this to the beaten egg mixture and gently fold till well mixed, without lumps. Finally add the saffron milk-rosewater mixture and give a final mix. Pour into the prepared pan and pat to make it even. Sprinkle the remaining sesame seeds on top.

Bake for 25 to 30 minutes till done. Flip onto a plate once you see the cake leaving off from the edges. You can have it warm or cool, as per your wish!


Notes:

Since I did not have large eggs, I used 6 small eggs - really small eggs!

Do have a look at what my other mates prepared for this month's challenge... :)


Blogger:
An InLinkz Link-up
WordPress.com: Self hosted wordpress:
An InLinkz Link-up
others:
An InLinkz Link-up

Labels: , , , ,