Gers Ogaily

Kuwaiti Gers Ogaily Overview

Gers Ogaily, sometimes called Kuwaiti saffron cake, is a tender tea-time bake scented with saffron, cardamom, and rose water, and often finished with a scattering of toasted sesame seeds. Traditionally shared at family gatherings and holidays, it balances fragrance and comfort: the richness of ghee, the warmth of cardamom, a golden hue from infused saffron, and a floral lift from rose water. The batter is straightforward—creamed eggs and sugar, tenderized with evaporated milk, leavened with baking powder, and structured by sifted all-purpose flour—yet it tastes celebratory with minimal effort.

Ingredients

• 4 large eggs
• 1 cup (200 g) sugar
• 1/2 cup (115 g) melted and cooled ghee
• 3/4 cup (180 ml) evaporated milk
• A generous pinch saffron
• 1 tablespoon rose water
• 1 1/2 teaspoons freshly ground cardamom
• 2 cups (250 g), sifted all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla (optional)
• 2 tablespoons sesame seeds (for the pan and topping)

Equipment

• 10–12 cup bundt pan or 22–24 cm round cake pan
• Stand mixer or hand mixer, mixing bowls, whisk, spatula
• Fine-mesh sieve
• Toothpick or cake tester

Preparation and Cooking Steps

1. Infuse the aromatics: In a small bowl, combine the evaporated milk, the saffron, and the rose water. Let the mixture stand for 15 minutes so the saffron releases its color and aroma.
2. Prepare the pan: Lightly brush the pan with ghee. Dust with a spoonful of all-purpose flour and tap out the excess, then sprinkle a teaspoon of sesame seeds into the base for a gentle crunch.
3. Mix the dry ingredients: Sift the all-purpose flour with the baking powder and salt in a bowl. Set aside.
4. Beat the eggs and sugar: In a mixing bowl, whip the eggs with the sugar until very pale and thick, about 3 to 4 minutes. Beat in the vanilla if using.
5. Emulsify the fat: With the mixer running on low, stream in the melted ghee until fully incorporated. Stir in the cardamom.
6. Combine wet and dry: Add one-third of the sifted all-purpose flour mixture, then half of the infused evaporated milk with saffron and rose water. Repeat, finishing with the remaining all-purpose flour. Mix just until smooth.
7. Rest the batter: Let the batter sit for 5 minutes to settle air bubbles and hydrate the all-purpose flour.
8. Pan and top: Pour the batter into the prepared pan and sprinkle the remaining sesame seeds evenly over the surface.
9. Bake: Place in a 350°F (175°C) oven and bake until golden and a tester inserted near the center comes out clean, about 30 to 35 minutes.
10. Cool and unmold: Let the cake rest in the pan for 10 minutes, then invert onto a rack to cool completely.

Pro Tips

• Grind cardamom fresh for the most vivid aroma.
• Bloom the saffron fully in the warm evaporated milk and rose water for deeper color and flavor.
• Use room-temperature eggs for better volume when whipping with sugar.
• A light hand after adding the all-purpose flour prevents toughness.
• Brushing the warm cake with a teaspoon of melted ghee enhances shine and aroma.

Serving and Enjoyment

Slice Gers Ogaily once cool and enjoy with hot tea or strong coffee. The scattering of sesame seeds adds texture, while the duet of saffron and cardamom perfumes each bite. For a simple finish, dust lightly with powdered sugar or serve plain to let the notes of rose water shine.

Storage

• Room temperature: Wrap well and keep up to 2 days.
• Freeze: Wrap slices tightly and freeze up to 2 months; thaw at room temperature.
• Refresh: Warm a slice briefly before serving to revive aroma (check a 1 to 2 minutes timing if using a microwave).

Quick Troubleshooting

• Cake too dense: Check your baking powder freshness and avoid overmixing after adding all-purpose flour.
• Pale flavor: Increase freshly ground cardamom slightly or ensure the saffron infusion sat the full 15 minutes.
• Dry crumb: Measure all-purpose flour by weight and do not overbake past the recommended 30 to 35 minutes.