Saffron Eggless Cake and Cocoa Eggless Cake
September 13th, 2009
There are two meals in Ramadan, Suhoor and Iftar.
“Suhoor, is an Islamic term referring to the meal consumed early in the morning by Muslims before fasting, in daylight hours during the Islamic month of Ramadan. The meal is eaten before the fajr or dawn. Suhoor as the morning meal is matched by Iftar as the evening meal, during Ramadan, replacing the traditional three meals a day (breakfast, lunch and dinner), although in some places dinner is also consumed after Iftar later during the night. Being the only meal eaten by Muslims from dawn to sunset during the month of Ramadan. Source: wikipedia”.
Suhoor is like breakfast, we eat cheeses, Labneh, Makdous, Halawa, Jams, and some times cakes (I’ll post about “Typical Syrian Breakfast” in the future and you will know more about makdous, halawa and other things).
I made this cake for suhoor. In my family we prefer “eggless cake” in suhoor, because suhoor is before fajir around 3:45 am, and nobody likes to eat anything with eggs at this time.
I made two cakes, the first one like the original recipe which is eggless cake with saffron and walnuts, but I made tiny changes and added cardamom to the cake and replaced the walnuts with hazelnuts. The second cake, I added cocoa powder instead of saffron and cardamom, also I used chcoclate chips and hazelnuts.
Let’s make Saffron Eggless Cake and Cocoa Eggless Cake:
1. To flour, add the baking powder, baking soda, and vanilla essence. Mix well using a dry Whisk. Keep it aside.
2, 3. Put melted butter in a bowl and add Powdered Sugar and using a Whisk or an Electric (Hand) Mixer, mix
thoroughly.
4. Add condensed milk and mix really well.
5. After mixing condensed milk.
6, 7. Add flour in one thirds and mix gently (I mean, without using any motorized mixer) and beat unto a cake-like batter. While mixing the flour, if the Consistency is tight, add little water and mix manually (Not using an Electric Mixer). When all the flour is well incorporated, Using an Electric Mixer, Mix for 3 to 4 minutes. You can still mix using a Whisk if you don’t have an Electric (Hand) mixer.
8. Add Saffron Milk Mixture.
9, 10. Add nuts and tutty fruity, color powder and mix gently. (I didn’t use color powder and tutty fruity).
11. Pour the mixture into a greased cake pan and bake it in preheated oven at 360F = 180C for Approximately 35 to 40 minutes.
12. Use a Skewer to see if the Cake is done. When inserted into the Cake, and if nothing is clinging to the skewer and the Cake has a golden color crest on the top, it means the Cake is done.
Take it out from the Oven and let it cool down for 10 minutes and toss the cake upside down and let cool completely. Slice and Serve.
Note To make the same cake with cocoa powder:
Add cocoa powder to flour in step 1.
I didn’t use saffron or cardamom with cocoa cake.
If you like you can add chocolate chips and hazelnuts.
Saffron Eggless Cake and Cocoa Eggless Cake
From: Paajaka Recipes / Servings: 1 Cake
PDF Text Only / Print With Images
| 2 cups maida flour
1/3 cup butter, melted 1/2 cup powdered sugar 1/2 can (7oz) 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp vanilla essence a pinch of yellow/lemon color powder Water as needed 1 cup chopped walnuts 3 tbsp Tutty Fruity 1 tsp saffron 1 tbsp milk Add saffron to milk and stir. Keep it aside. |
To the flour, add the baking powder , baking soda, and vanilla essence. Mix well using a dry Whisk. Keep it aside.
Put melted butter in a bowl and add Powdered Sugar and using a Whisk or an Electric (Hand) Mixer, mix thoroughly. Add condensed milk and mix really well. Add flour in one thirds and mix gently (I mean, without using any motorized mixer) and beat unto a cake-like batter. While mixing the flour, if the Consistency is tight, add little water and mix manually (Not using an Electric Mixer). When all the flour is well incorporated, Using an Electric Mixer, Mix for 3 to 4 minutes. You can still mix using a Whisk if you don’t have an Electric (Hand) mixer. Add the tutty fruity, nuts and saffron Milk Mixture, Color Powder and Mix gently. Pour the mixture into a greased cake pan and bake it in preheated oven at 360 °F (180 °C) for Approximately 35 to 40 minutes. Use a skewer to see if the cake is done. When inserted into the cake, and if nothing is clinging to the skewer and the Cake has a golden color crest on the top, it means the cake is done. Take it out from the oven and let it cool down for 10 minutes and toss the cake upside down and let cool completely. Slice and Serve. Do frosting and Icing if you prefer. |
Notes and Tips
The measurements above are for one cake only. I used All purpose flour. I didn’t use color powder. I used hazelnuts instead of walnuts. I didn’t use tutty fruity. I found after eating the cake that 1 tsp of saffron is too much, next time I’ll cut it to 1/2 tsp or less. I used ground cardamom with the saffron and mix it with the saffron in the same milk. The recipe didn’t mention the size of the pan, but I used (9×3 inch = 9 cups) bundt pan for the recipe.
Do not grease too much as it will form a thick brown crest even before the cake is fully done.
If using a Motorized Mixer, Mix the batter only in one direction. If it is a double blade mixer, remove one blade. This will incorporate more air in the batter.
Do not level the cake, If the consistency is right this will not be needed.
To make the same cake with cocoa powder:
Add cocoa powder to flour in step 1.
I didn’t use saffron or cardamom with cocoa cake.
If you like you can add chocolate chips and Hazelnuts.
