This moist and tender Cake Sharbati Syrup Cake is a real tea-time treat. It makes a perfect dessert for a cup of steaming tea. The syrup is made with saffron and cardamom that give it a Persian taste and aroma. It´s a bit tricky to make this cake because it has a soft texture, and after pouring the syrup, it´s difficult to cut it into pieces. But don´t worry, because in this recipe I tried to cover all the tips and tricks that I know to make it ideally.
- 2 Cups wheat flour
- 1 Cup suger
- 1 Cup yogurt
- 1 Cup oil
- 4 eggs
- ¼ Teaspoons ground cardamom
- 2 Teaspoons baking powder
- For Syrup
- 1 Cup water
- 1 Cup sugar
- ¼ Cups rosewater
- 1 Teaspoon saffron
- ¼ Teaspoons cardamom
- for decoration coconut powder
- pistachio powder
- Preheat the oven to 180 C.
In a medium bowl, cream together the sugar and oil. Beat in the eggs, one at a time, then stir in the cardamom. Add yogurt and stir well. Note that the yogurt should not be sour. The amount of mixing has the main role in the quality of the cake, so make sure to mix them well.
- Combine flour and baking powder, add to the mixture, and mix well. In this step you don´t need to mix it too much, just make sure there are no lumps in it.
- Grease the tin and line the base with baking paper. Pour the mixture into the tin and bake for around 20 minutes.
- To prepare the syrup, add sugar, water, and saffron to a pot and allow them to boil for 10 minutes. Then add cardamom and rosewater.
- When the cake is ready (when a toothpick inserted in the center comes out clean) allow it to cool down to room temperature. It´s important that both the cake and syrup are cooled down before moving to the next step.
- Cut the cake into pieces and pour the syrup over the top.
- Now you can decorate the cake with coconut and pistachio powder and serve.