Aqeeli Cake with Cheese
Ingredients
Cake mixture
- 1/2 teaspoon saffron
- 2 tablespoons rose water
- 1/2 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon fine cardamom
- 3 large eggs
- 1 teaspoon liquid vanilla
- 1.5 cups fine-grained sugar
- 1.5 cups corn oil
- 1.5 cups milk
- 1/4 cup roasted sesame
Cheese mixture
- 200 grams cream cheese at room temperature
- 1/2 cup sweetened condensed milk
Garnish
- Finely ground pistachio
- Sesame
Preparation
In a cup, combine saffron with rose water and let it sit for a few minutes.
Set the middle rack in the oven and preheat to 180 degrees Celsius.
Use a 10-inch tart pan with removable bottom, grease it with vegetable shortening, and dust with flour.
Optionally, place sesame seeds in the cavity of the pan.
For the cake mixture, sift the flour with baking powder and salt, then add cardamom.
In a mixer bowl, place eggs and vanilla, and beat with a whisk until fluffy and light in color.
Gradually add sugar while continuing to beat, then gradually add oil.
Add the flour mixture alternately with milk, and incorporate half of the saffron mixture.
Pour the batter into the prepared pan.
Bake for 20 to 25 minutes until done. Remove from oven, invert onto a serving plate, and let cool completely.
For the cheese mixture, in a bowl, combine cream cheese, vanilla, and sweetened condensed milk, and mix until smooth. Add the remaining saffron mixture and pour over the cake in the cavity.
Place the cake in the refrigerator for several hours to set.
Garnish with finely ground pistachio and sesame.
