Cardamom Saffron Cake/Kuwaiti Saffron Cake/Gers Ogaily

"Gers Ogaily is a Kuwaiti sponge cake made with eggs, flour, sugar, cardamom, saffron and sesame seeds. Dates syrup is a thick dark brown sweet fruit syrup extracted from dates. It is widely used in North African and Middle Eastern cooking. Imagine my surprise when I found this syrup in my local grocery store. I’ve been meaning to use this syrup ever since and was glad I got an opportunity for this recipe."
-- @sarchakra
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  • Recipe Card
Prep time 10mins
Cook time 35mins
Serves or Makes: 6

Recipe Card


  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 tsp saffron
  • 1 tbsp rose water
  • 1/4 tsp sea salt
  • 4 eggs (separated)
  • 1/2 cup butter
  • 1 tsp cardamom powder
  • 3/4 cup dates syrup
  • 1 cup milk
  • 4 tbsp sesame seeds
  • 1 1/2 tsp baking powder
  • sugar for dusting


  • Step 1

    Heat oven to 350°F. Prepare a pan by spraying oil and then flour. Dust off any excess. Soak saffron threads in 2 tbsp hot water. Leave to soak for 10 mins.

  • Step 2

    In a pan toast the sesame seeds on a low flame till aromatic. Cool. Keep aside.

  • Step 3

    In a large bowl sift together all purpose flour, whole wheat flour, baking powder, salt and cardamom powder. Mix in toasted sesame seeds.

  • Step 4

    In another bowl beat egg whites till you get soft peaks. Add the dates syrup. Fold everything in gently till well combined.

  • Step 5

    In a small bowl beat together egg yolks, saffron water, rose water and milk.

  • Step 6

    Slowly mix in the egg white mixture and egg yolk mixture into the dry ingredients. Do not over mix. Just blend everything in.

  • Step 7

    Pour the batter in the Bundt pan and bake for 35 mins till slightly brown at the top. Use a toothpick to see if it comes out clean.

  • Step 8

    Set the cake on the table and let it cool in the pan for 10 mins. Using a plastic knife loosen around the edges gently. On a cake stand turn the Bundt pan upside down to release the cake. Serve with a sprinkle of sugar.

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