Persian Saffron Cake (Cake Sharbati)

Cake Sharbati, also known as Saffron Syrup Cake, is a delectable Iranian dessert. This Iranian treat brings together the warm, aromatic flavors of saffron and cardamom in a moist, spongy cake.

Reminiscent of Turkish Revani Cake, Greek portokalopita or the Mediterranean Basbousa, this cake is soaked in vibrant saffron syrup after baking, allowing the sweet, floral notes to permeate each bite. With its golden hue and luxurious aroma, Cake Sharbati is an elegant treat that beautifully balances richness with a light, airy texture, making it a perfect dessert for any occasion. Other treats you should try on your special occasions are Baklava Cheesecake Recipe, Best Pistachio Cake, Maamoul (Date Filled Cookies), and Tahini Date Cake.

Recipe Highlights: Saffron Cake

Cultural Influence: Traditional Iranian dessert with rich saffron and cardamom flavors

Primary Cooking Technique: Baking a spongy cake base, and soaking cake in a fragrant saffron syrup

Skill Level Required: Beginner-friendly

Why You’ll Love This Recipe: It’s an easy-to-prepare moist cake that infuses every bite with rich, aromatic flavors. Whether shaped into diamonds or squares, Cake Sharbati is perfect for impressing guests with a taste of Middle Eastern elegance. The combination of saffron, cardamom, and rosewater creates a unique and unforgettable dessert experience.

Key Ingredients

• Milk: For a richer flavor, use whole milk. The acidity from the lemon juice curdle the milk slightly, creating a homemade buttermilk that adds tenderness to the cake.

• Lemon: Fresh lemon juice is essential, as it helps to activate the baking powder, giving the cake its light, airy texture.

• Eggs: Bring the eggs to room temperature before beating them. This ensures they mix more easily and create more volume, resulting in a fluffier cake.

• Sugar: Use superfine sugar or granulated sugar for a smoother batter. Superfine sugar dissolves more quickly, ensuring a uniform texture without grittiness.

• Neutral Oil (Avocado or Grapeseed Oil): These oils are perfect because they don’t overpower the delicate flavors of saffron and cardamom. You can also substitute with sunflower oil if needed, but avoid strong-flavored oils like olive oil.

• All-Purpose Flour: Sift the flour before adding it to the batter to avoid lumps and ensure a smooth, even texture in your cake.

• Baking Powder: Make sure your baking powder is fresh. Old or expired baking powder can result in a dense, flat cake. Test it by adding a bit of baking powder to hot water; if it bubbles immediately, it’s good to use.

• Cardamom: Use freshly ground cardamom for the most intense and aromatic flavor. Store-bought ground cardamom can lose its potency quickly.

• Ground Pistachios and Coconut (Topping): Lightly toast the ground pistachios and coconut before sprinkling them on the cake. Toasting enhances their flavor and adds a delightful crunch.

• Saffron (Bloomed Saffron): Always use high-quality saffron strands for the best color and flavor.

• Saffron Syrup: When making the syrup, ensure the sugar is fully dissolved before adding the saffron and rosewater. This will help to create a smooth, glossy syrup that evenly soaks into the cake without leaving a grainy texture.

• Rosewater: A little goes a long way with rosewater. Start with just a tablespoon, as too much can overpower the delicate balance of flavors. If you’re new to rosewater, add it slowly and taste as you go.

How to Make Persian Saffron Cake

Step 1: Prepare the Baking Pan

First, preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by coating it with cooking spray and lining it with parchment paper. This ensures easy removal of the cake without sticking.

Step 2: Make the Milk Batter

Second, in a small bowl, combine 1 cup of milk with 1 teaspoon of lemon juice. Stir well and let it sit for 5 minutes.

Step 3: Mix the Wet Ingredients

Next, in a large mixing bowl, beat 4 room-temperature eggs until light and foamy. Gradually add ¾ cup of sugar, continuing to mix until the mixture becomes pale and creamy. Incorporate ½ cup of neutral oil and the prepared milk mixture, blending until well combined.

Step 4: Combine the Dry Ingredients

After that, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of ground cardamom. Gradually add the dry mixture to the wet ingredients, mixing gently to avoid overmixing. Ensure there are no lumps in the batter for a smooth, even texture.

Step 5: Bake the Cake

Now, pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan for about 2 hours before adding the syrup.

Step 6: Bloom the Saffron

For vibrant color and intense flavor, grind 10 saffron strands using a mortar and pestle. Place the ground saffron in a small bowl with 2 ice cubes. Let the ice melt at room temperature, creating your bloomed saffron. This method ensures maximum extraction of saffron’s aroma and color.

For detailed technique and tips, check my How To Bloom Saffron (Everything About Saffron) method.

Step 7: Make the Saffron Syrup

In a saucepan, combine 1 cup of sugar with 1 cup of water. Heat the mixture over medium-high heat, stirring until the sugar is fully dissolved and the syrup begins to simmer. Add 3 tablespoons of the bloomed saffron and 1 tablespoon of rosewater, then cook for another 5 to 10 minutes. Remove from heat and let the syrup cool completely.

Step 8: Assemble the Cake

Once the cake has cooled, cut it into diamond shapes or squares. Pour the cooled saffron syrup evenly over the cake, allowing it to soak in. For the best results, let the cake sit for about 20 minutes to fully absorb the syrup.

Step 9: Top the Cake and Serve

Garnish the cake with ground pistachios and desiccated coconut for added texture and flavor. These toppings add a delightful crunch and enhance the visual appeal of the cake.

Finally, transfer the cake pieces to a serving platter. Cake Sharbati is best enjoyed at room temperature, allowing the flavors to fully develop.

How to Serve Cake Sharbati (Saffron Cake)

Cake Sharbati is best served at room temperature, allowing the saffron syrup to fully infuse the cake with its rich flavors.

After cutting the cake into diamond shapes or squares and drizzling it with syrup, garnish with ground pistachios and desiccated coconut for added texture and a beautiful presentation.

This elegant dessert pairs wonderfully with a cup of aromatic Persian tea, lightly sweetened to complement the cake’s flavors.

Variations and Substitutes

Flour Alternatives: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Dairy-Free Option: Replace the milk with almond milk or another plant-based milk, and use a neutral-flavored oil like coconut oil to maintain the cake’s moist texture.

Flavor Variations: Add a teaspoon of orange zest to the batter for a citrusy twist that complements the cardamom and saffron. You can also try adding a teaspoon of vanilla extract for a richer flavor.

Rosewater Alternatives: If rosewater isn’t available, try using orange blossom water for a different but equally fragrant twist. You could also use a splash of vanilla extract if floral flavors aren’t to your taste.

How to Store Saffron Cake

Room Temperature: Keep the cake covered at room temperature for up to 3 days to maintain its freshness and texture. Ensure it’s stored in an airtight container to prevent it from drying out or absorbing other flavors.

Refrigerator: It’s best to avoid refrigerating this cake, as the cold environment can dry it out and change its soft, moist texture. Instead, store it at room temperature to preserve its original flavor and consistency.

Freezer: Freezing this cake is not advisable because it can negatively affect the cake’s texture, turning it dry and crumbly upon thawing. To enjoy the cake at its best, it’s better to consume it within a few days of preparation.

Frequently Asked Questions