Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Saffron and date khabeesa cake

Middle Eastern 15 Mins Prep · 40 Mins Cook

Soak the saffron strands in 2 tbsps of warm milk and set aside for at least 30 minutes.
Preheat the oven to 180°C, gas mark 4. Grease a 22cm cake tin with baking spray.
Melt the ghee. Finely chop the dates.
In a large mixing bowl, combine the semolina, flour, sugar, baking powder and ground cardamom. While mixing, gradually add the milk, water and ghee to the dry ingredients. Mix well to form a smooth liquidy batter. Stir in the chopped dates and saffron-infused milk. Mix until evenly distributed. Pour the batter into the greased cake tin, spreading it evenly.
Bake for approx. 30-40 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cake to cool completely in the pan while the ghee seeps in.
Once cooled, remove it from the pan and place on a serving plate or cake stand.
Decorate the top of the cake with the gold leaf and a dusting of icing sugar.