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Kuwaiti Saffron Cardamom Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.3028
Energy (kCal)1098.356
Carbohydrates (g)96.7502
Total fats (g)75.7884
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oven to 350°F Grease a round 8-inch cake pan with light butter and line with parchment paper. | 2. In a medium mixing bowl whisk together the egg white until light and fluffy with soft peaks.Using spatula gently fold in the syrup used or the sugar along with cardamom and turmeric. | 3. Beat the yolk separately in another mixing bowl with the butter milk,the saffron infused milk and the oil. | 4. Sift together the flours and baking powder together in to a large mixing bowl, then slowly fold in the egg white mixture and york mixture. | 5. Pour in the prepared pan and sprinkle the top with the nuts.Bakes for about 25 minutes until the top is light brown in color. | 6. Cool completely and slice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 3/4 cup - - - -
    wheat flour 3/4 cup ground 306.0 64.773 11.889000000000001 2.25
    saffron thread 1 pinch crushed - - - -
    turmeric 1 pinch 0.585 0.1259 0.0182 0.0061
    egg 1 separated 71.5 0.36 6.28 4.755
    buttermilk 1 cup - - - -
    date 1/4 cup chopped 103.635 27.5735 0.9004 0.1433
    cardamom 1 teaspoon ground 6.22 1.3694 0.2152 0.134
    baking powder 2 teaspoons 4.876 2.5484 0.0 0.0
    canola oil 1 tablespoon 123.76 0.0 0.0 14.0
    walnut 1/4 cup chopped 481.78 0.0 0.0 54.5

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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