Saffron Cardamom Cake with Rose Mahalabiya Sauce

saffron cake


An irresistibly delicious and moist Saffron cake with the classic Persian flavours of saffron, cardamom, and rose water served with the silky smooth Mahalabiya Sauce, making it into a sinfully rich indulgence.


For saffron cake

Eggs – 3

Sugar – 1 cup

Vanilla – 1tsp

Oil – ½ cup

Flour – 1 ½ cup

Baking powder – 1 ½ tsp

Salt – a pinch

Cardamom – 1tsp

Milk – ¾ cup

Saffron threads – ½ tbsp.

Sesame seeds – 1 ½ tsp

Rose Mahalabiya Sauce

Milk – 1cup

Cream – 1cup

Cornstarch – ½ cup (60g)

Rose water – 3 ½ tbsp

Method of Preparation


  • Preheat the oven to 180 degrees, and line your cake tin with oil and sesame seeds.
  • Warm up the milk and sprinkle saffron threads in it and let it steep for 10 minutes.
  • In a large bowl, sift flour, baking powder, salt, and cardamom.
  • In a separate bowl, using a hand mixer foam up eggs, vanilla, and sugar until light and fluffy ( ribbon stage)
  • Fold in the flour, oil, and milk gently into the egg-sugar mixture.
  • Pour into the prepared tin and bake for 30 minutes.


  • Pour 3/4 milk and cream in sauce and bring to a simmer
  • Dissolve the cornstarch in the remaining 1/4 then add to saucepan
  • Add 1/4 cup sugar to the sauce recipe
  • Cook until it starts to thicken, stirring continuously
  • Take off the heat add rose water and food colouring ( optional)
  • Pour on the cake once it cools down and serve.


The core team here consists of individuals who are highly motivated, dedicated and with a keen eye for detail to ensure qulaity delivery. ICCA Dubai stays true to its mission and remains committed to providing the opportunity for its students to realize their dreams through applied knowledge and the hands on approach here ensures that our students are given personalized attention to help achieve their very best. The laurels and achievements of our students are a testimony of our absolute commitment.

More Posts

Be first to comment