Gers Ogaily Cake
Gers Ogaily or Perfume cake, is considered a very popular traditional cake In Kuwait, a Kuwaiti cake that is distinguished with its aromatic scent due to the addition of saffron, cardamom, rose water and toasted sesame seeds flavor notes.
The use of Cardamom in this cake,make it 100% Arabian dessert! My husband really liked it and kept asking about the beautiful yellow color and the smell, as he was surprised by the amazing taste that cardamoms left in this cake! It is a very easy cake to bake and a classic recipe, more like an angel cake,with an Arabian twist!
The name "Gers" literally means disc, "Ogaily" is derived from the traditional circle black fabric rope like shape "Ogal" that is worn on top of men heads in the gulf area, the cake is usually baked in a classic circle bundt cake pan, however I chose to bake it in a heritage Bundt pan.
This Arabian perfumed cake is very moist and pretty unique in texture, amazing fluffy and light, as soon as the cake was out from the oven,my home was filled the beautiful aroma !
I can say that I loved this cake, loved the sesame sprinkled on top of the cake before baking. And I was overwhelmed when my cake photo was featured as one of the most 15 beautiful cakes at BuzzFeed !
Will leave you with full recipe adapted from A friend the beautiful "Maei Junaidi"
الوصفة باللغة العربيه اضغط هنا
Gers Ogaily Cake
1.5 cups all purpose flour
1 Tablespoon baking powder
¼ tsp salt
4 tbsp toasted sesames
½ tsp saffron
1/4 cup warm water
1 cup sugar
1 tsp vanilla pure extract
½ cup vegetable oil
1 full tsp cardamom powder
1/4 cup rosewater
1 tsp Saffron
- Preheat oven to 170-180 C degrees. Grease your bundt cake pan. Sprinkle sesame seeds. Set aside.
- in a small plate mix Saffron,warm water, rose water,and cardamom and keep a side for 2 minutes.
- Beat eggs,sugar and vanilla on high speed till light and foamy, around 7 minutes.
- Add oil and lightly fold using spatula or spoon. Fold to incorporate well .
- In a bowl, mix sifted flour,baking powder and salt .
- Add flour mixture to the beaten egg-sugar mix. and gently fold till well mixed, without lumps.
- Finally add the saffron-rosewater-cardamom mixture and give a final gentle mix.
- Pour into the prepared pan and pat to make it even.
- Bake for 60 minutes till done, test with toothpick .
- Flip onto a plate once you see the cake leaving off from the edges. Serve with tea or Arabian coffee .
Bon Appétit :)