🍰 Gers ogaily
Gers ogaily is a Kuwaiti sponge cake flavoured with saffron, cardamom and rosewater and topped with sesame seeds. Made from eggs, sugar and flour beaten to a light batter, it bakes into a springy, golden, highly fragrant cake. It is cut into squares and served with tea, especially during Ramadan and family gatherings.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 eggs
- 180 g sugar
- 180 g flour
- A pinch of saffron soaked in 2 tbsp rosewater
- 1 tsp ground cardamom
- 1 tsp baking powder
- 1 tbsp sesame seeds, a little oil for the tin
Method
- Whisk the eggs and sugar for 8–10 minutes until thick and pale.
- Fold in the saffron-rosewater and cardamom.
- Gently fold in the flour sifted with the baking powder.
- Pour into an oiled 22 cm tin, sprinkle with sesame and bake at 175 °C for 25–30 minutes until golden and springy.
- Cool and cut into squares.
How to make it lighter
- Cut into small squares — the cake is fragrant enough that a small piece satisfies.
- Reduce the sugar by about a quarter; the saffron and cardamom carry the flavour.
- Serve with unsweetened tea or Arabic coffee.
History
Gers ogaily is a traditional cake of Kuwait and the wider Gulf, where saffron and cardamom have long flavoured sweets and drinks. It is still a home and bakery favourite at Gulf tea tables today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →