This exotic Arabian sponge cake is very much part of the hospitality ritual in Qatar. Whenever people visit, they are immediately offered coffee or tea together with a selection of nibbles, both sweet and savory, and guerss al-‘egaily is often part of this hospitality menu, called fuwala in Arabic. The food served is a little like the cakes and sandwiches served at an English afternoon tea.
SERVES 6
1 cup [150 g] unbleached all-purpose flour
1 Tbsp ground cardamom
1/4 tsp saffron threads
1/4 cup [60 ml] rose water
6 green cardamom pods
6 large eggs, beaten
2/3 cup [90 g] confectioners’ sugar
11/2 tsp baking powder
1/4 tsp fine sea salt
1 Tbsp sesame seeds
Toast the flour in a skillet over medium heat until light golden, 8 to 10 minutes. Add the ground cardamom and mix well. Let cool.
In a small bowl, combine the saffron with the rose water and let sit 15 minutes to infuse.
Open the cardamom pods and extract the seeds inside. Coarsely crush the seeds in a small mortar using a pestle.
Preheat the oven to 350°F [180°C]. Butter and flour a 6-in [15-cm] round cake pan.
Whisk the eggs with the confectioners’ sugar and keep whisking until the mixture has increased in volume. Mix in the saffron–rose water mixture, and then fold in the flour mixture, baking powder, and salt and mix until completely blended. Pour the batter into the prepared pan and sprinkle the sesame seeds and coarsely crushed cardamom all over the top.
Bake until completely dry in the middle, 25 to 30 minutes. Insert a skewer and if it comes out with no crumbs attached, the cake is ready. Let cool completely before serving. Store in an airtight container at room temperature for up to 2 days.
