Saffron Cake (Cake Sharbati)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender Persian sponge cake perfumed with saffron, cardamom, and rosewater, then bathed in fragrant saffron syrup and topped with pistachios. Aromatic, delicate, and distinctly exotic. An elegant dessert showcasing warm spices.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup milk
- 1 teaspoon lemon
- 4 eggs
- ¾ cup sugar
- ½ cup neutral oil (such as avocado oil or grapeseed oil)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon cardamom
- 10 strands of saffron
- 2 cubes of ice
- 1 cup sugar
- 1 cup water
- 3 tablespoons bloomed saffron
- 1 tablespoon rosewater
- 2 tbsp ground pistachios
- 2 tbsp desiccated coconut
At a glance
PER SERVING · TIME 160M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 36mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 125mg
- Calcium
- 45mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 36MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.