Saffron Cake (Cake Sharbati)

5 from 1 vote

Experience the essence of Persian cuisine with saffron syrup cake, a tender sponge cake bathed in a sweet, fragrant saffron syrup.

Prep Time10

Cook Time30

Cool Time2

Total Time2 40

Course: Dessert

Cuisine: Persian

Servings: people

Preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by coating it with cooking spray and lining it with parchment paper.
In a small bowl, combine the milk with lemon juice. Stir well and let it sit for 5 minutes.
In a large mixing bowl, beat eggs until light and foamy. Gradually add sugar and mix until the mixture becomes pale and creamy. Incorporate neutral oil and the prepared milk mixture, blending until well combined.
Sift together all-purpose flour, baking powder, and 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.
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.

Grind saffron strands using a mortar and pestle. Place the ground saffron in a small bowl with ice cubes.
Let the ice melt at room temperature, creating your bloomed saffron.

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

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.
Garnish the cake with ground pistachios and desiccated coconut for added texture and flavor.

- Use the Right Pan: To achieve the ideal height, texture, and surface area for your saffron syrup cake, it's essential to use a 9x13-inch baking pan. This size ensures the cake bakes evenly and provides ample space for the syrup and toppings to be absorbed properly, so avoid using a smaller or larger pan for best results.

- Perfect Saffron Blooming: Always grind saffron strands before blooming them. Using ice instead of hot water helps release the most vibrant color and intense flavor without bitterness.

- Room Temperature Ingredients: Ensure your eggs and milk are at room temperature before mixing. This allows the batter to emulsify better, resulting in a smoother and fluffier cake.

- Syrup Soaking: For even syrup absorption, make sure both the cake and syrup are completely cool before combining. Pour the syrup gradually, allowing it to soak in fully for a moist, flavorful cake.

- Cake Texture: Don’t overmix the batter after adding the flour. Overmixing can lead to a dense cake. Mix just until the flour is incorporated for a light, spongy texture.

- Syrup Thickness: If your syrup seems too thin, simmer it a bit longer to thicken. A thicker syrup will soak into the cake more slowly, providing a richer flavor.