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The Hirshon Kuwaiti Perfume Cake - قرص عقيلي

The Hirshon Kuwaiti Perfume Cake – قرص عقيلي


  • Total Time: 0 hours

Ingredients

Units Scale
  • 2 cups all-purpose flour
  • 3 eggs
  • 5 ounces full-fat yogurt
  • 1 cup crushed sugar
  • 1/4 cup whole milk
  • 5 ounces corn oil
  • 3 teaspoons baking powder
  • pinch of salt
  • 2 tsp. freshly-ground cardamom
  • 2 tsp. saffron
  • ***
  • For icing:
  • 2 tbsp. tahini, more if needed to thicken
  • 1 small can sweetened condensed milk mixed with 1 tsp. crushed saffron
  • 1 tbsp. rose water (TFD endorses Cortas brand only)
  • 1/2 tbsp. vanilla extract
  • 1/2 tbsp. almond extract
  • ***
  • For garnish:
  • Slivered peeled pistachios
  • crumbled walnuts
  • sesame seeds
  • a single highly-perfumed rose, stem cut to 2” – one that has never been sprayed (optional but recommended)

Instructions

  1. Soak the saffron with milk until the color of the milk changes, and then add the crushed cardamom and all the liquid ingredients and hit the mixer until you have a sticky mixture.
  2. Add the flour gradually as well as the baking powder.
  3. Preheat your oven to 390 degrees Fahrenheit, 200 degrees Celsius.
  4. Mix the batter again, then pour into a greased bundt cake mold. Put in the oven for between 30 and 40 minutes. Do NOT let it get too brown! Test with a toothpick, if it comes out clean, pull it.
  5. Combine all icing ingredients – be sure the saffron has colored it!
  6. Remove cake carefully from the mold.
  7. Drip ice the cake, sprinkle on nuts and seeds for garnish, put the rose in the hole of the bundt cake and serve at once, though it keeps nicely for up to 3 days in the fridge.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
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