Gers Ogaily — Print Recipe — The Culinary Codex

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.

Ingredients

2 cups all-purpose flour
1 cup sugar
3 eggs
1/2 cup melted butter
1/2 tsp saffron strands, steeped in 2 tbsp rosewater
1 tsp ground cardamom
1 tsp baking powder
1/2 cup warm milk
1 tbsp sesame seeds for topping
Pinch of turmeric for color

Instructions

1 Steep saffron strands in warm rosewater for 15 minutes until the liquid turns a deep golden-amber color.
2 Beat eggs and sugar together until light and fluffy, about 5 minutes with a whisk or electric mixer.
3 Add melted butter, saffron-rosewater mixture, cardamom, and warm milk. Mix until well combined and fragrant.
4 Fold in flour and baking powder gently, stirring just until no dry streaks remain. Do not overmix.
5 Pour into a greased round baking pan. Sprinkle sesame seeds over the top for a traditional finishing touch.
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.