A golden, saffron-infused cake perfumed with cardamom and rosewater, with a tender crumb and aromatic sweetness. This beloved Kuwaiti dessert fills kitchens with an intoxicating fragrance during baking.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Steep saffron strands in warm rosewater for 15 minutes until the liquid turns a deep golden-amber color.
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2
Beat eggs and sugar together until light and fluffy, about 5 minutes with a whisk or electric mixer.
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3
Add melted butter, saffron-rosewater mixture, cardamom, and warm milk. Mix until well combined and fragrant.
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4
Fold in flour and baking powder gently, stirring just until no dry streaks remain. Do not overmix.
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5
Pour into a greased round baking pan. Sprinkle sesame seeds over the top for a traditional finishing touch.
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6
Bake at 170C for 30-35 minutes until golden on top and a skewer inserted in the center comes out clean.
Did You Know?
Gers ogaily gets its name from the Ogaily neighborhood in old Kuwait City, where the best versions were said to be baked.
Chef's Notes
Equipment Tips
- round baking pan
- mixing bowl
- whisk
- saucepan
The Story Behind Gers Ogaily
Gers ogaily is one of Kuwait's most iconic traditional desserts, deeply embedded in the country's social fabric. The cake is inseparable from Kuwaiti hospitality — served with tea to welcome guests, at celebrations, and during religious holidays. The use of saffron and rosewater reflects Kuwait's historical position as a trading port, where precious spices from India and Persia passed through the markets. Every Kuwaiti family has a treasured recipe, often handed down through generations of women who baked these fragrant cakes in traditional ovens.
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