Fluffy Indian Saffron and Cardamom Semolina Cake with Almonds
This delicately spiced semolina cake combines saffron and cardamom for a truly exotic treat topped with crunchy almonds.
Preparation
Get these tasks done before you start cooking.
Preparing the Wet Mixture
- 1
Dissolve sugar in yogurt
In a bowl, mix yogurt and sugar until the sugar dissolves.
- 2
Add milk and ghee
Add milk and ghee to the mixture and stir well.
Tip: Ensure the butter is melted but not hot when added to the batter to prevent premature cooking.
- 3
Infuse saffron
Infuse the milk with saffron strands for a minimum of 10 minutes.
Preparing the Dry Ingredients
- 1
Combine dry ingredients
In another bowl, combine semolina, baking powder, baking soda, and ground cardamom.
- 2
Mix wet and dry
Gradually add the wet mixture to the dry ingredients, stirring gently to combine.
- 3
Rest the batter
Let the batter rest for 15 minutes to thicken.
Tip: Toast the almonds lightly for extra crunch and flavor.
How to Make Fluffy Indian Saffron and Cardamom Semolina Cake with Almonds
Total time: 2 h · Yields 8 servings
- 1
Preheat Oven
Preheat your oven to 350°F (180°C).
- 2
Mixing Process
Mix the saffron-infused milk into the batter.
- 3
Baking Process
Pour the batter into a greased 8-inch round cake pan and sprinkle with sliced almonds. Bake for 40-45 minutes or until a toothpick comes out clean.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead and store it in an airtight container.
What can I substitute for ghee?
You can use unsalted butter or coconut oil as an alternative to ghee.
Is it necessary to use saffron?
Saffron adds a unique flavor and color, but you can skip it or use a few drops of saffron essence if unavailable.
How can I make the cake vegan?
Substitute yogurt with coconut yogurt and ghee with coconut oil.
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