Gers Ogaily

Ingredients

• 1/2 tsp saffron threads
• 1 tsp caster sugar for grinding the saffron
• 2 tbsp warm milk
• 4 eggs, at room temperature
• 300 g caster sugar
• 250 g plain flour
• 1/2 tsp salt
• 1.5 tsp baking powder
• 2 tbsp sesame seeds, toasted, plus 1 tbsp for the tin
• 240 ml whole milk, at room temperature
• 115 g butter, melted and cooled
• 1 tsp ground cardamom
• 1 tsp rose water

Before you cook

• Grind the saffron threads with 1 teaspoon of sugar in a pestle and mortar, then stir the powder into 2 tablespoons of warm milk and leave it to steep for 10 minutes.
• Toast 3 tablespoons of sesame seeds in a dry pan for 2 minutes until they smell nutty, then set them aside.
• Grease a 24 cm ring tin generously with butter and dust the inside with 1 tablespoon of the toasted sesame seeds.
• Melt the butter and leave it to cool to room temperature.

Steps

1. Heat the oven to 175C.
2. Beat the eggs and sugar with an electric mixer on high speed for 5 to 6 minutes, until the mixture is pale, thick and has roughly tripled in volume.
3. Whisk the flour, salt, baking powder and 2 tablespoons of toasted sesame seeds together in a separate bowl.
4. Stir the whole milk, saffron milk, melted butter, cardamom and rose water together in a jug.
5. Sift a third of the flour mixture over the beaten eggs and fold it in with a spatula using slow, deep strokes.
6. Pour in half the milk mixture and fold again, keeping as much air in the batter as you can.
7. Repeat with another third of the flour, then the rest of the milk, and finish with the last of the flour.
8. Stop folding the moment the batter is smooth, so it does not deflate.
9. Pour the batter into the prepared tin and tap it once on the worktop to level the surface.
10. Bake for 35 to 40 minutes, until the cake is deep gold and a skewer pushed into the thickest part comes out clean.
11. Leave the cake in the tin for 10 minutes, then turn it out onto a rack.
12. Serve warm or at room temperature, cut into wedges, with strong tea.