Gers Ogaily

Gers Ogaily is a traditional tea time sponge cake from Kuwait. Rich, buttery, sweet and perfumed with saffron, cardamom, sesame seeds and orange blossom water. I’ve adapted many, many recipes and I am very happy with this one. Simply perfect sprinkled with pistachio crumbs and served with tea or Arabic coffee.

When asked to collaborate with Tavola sharing a #RamadanReady recipe using Nordic Ware Bundt tins, it was a resounding yes from me. The obsession is real when it comes to Nordic Ware, especially the bundt tins. The details are so crisp and distinctive, that frosting is not required for these beauties – if using the right recipe of course! Just look how evenly browned they are, and let me just tell you how seamless it is to remove your baked goodies. All thanks to heavy-cast aluminium, heat reflective exteriors & premium non-stick interiors allowing superior baking performance.

With that, it is only fitting to share this very special recipe just in time for Ramadan.
Ramadan Mubarak to all my Muslim friends and followers.

Ger Ogaily
gers ogaily

Ger Ogaily

Gers Ogaily

Carey Erasmus
Traditional Kuwaiti Tea Cake. Perfumed with saffron, cardamom, sesame seeds and orange blossom water
Course Baking, Cakes, Dessert
Cuisine Arabic, Kuwaiti
Servings 10 mini bundt cakes
Calories 415 kcal


  • 6 hole Nordic Ware BundtletteR Mini Man or mini Bundt tin


  • ½ tsp saffron
  • 2 Tbsp milk hot
  • 1 ½ cups white sugar
  • 4 eggs large
  • 2 cups all purpose flour I use Bob's Red Mill
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp ground cardamom
  • 3 Tbsp sesame seeds lightly toasted in a pan
  • 125 g butter melted
  • 1 cup full fat yoghurt or laban
  • 1 tsp orange blossom water or rose water

Orange Blossom Syrup :

  • 1 cup water
  • 1 cup white sugar
  • 1 tsp orange blossom water or rose water


  • ½ cup pistachio crumbs


  • Preheat oven to 170°C.
  • Prepare Syrup: Place syrup ingredients into a small pot and heat until sugar is dissolved. Simmer for 15 minutes. Keep an eye on it. It should just be a very light runny syrup.
  • Butter the bundt pan well with some of the melted butter (be sure to get into every groove).
  • Place the saffron into the hot milk and allow to steep
  • Whisk the sugar and eggs together until thickened and light in colour.
  • Sift all the dry ingredients into the egg mixture. Add the toasted sesame seeds.
  • Add the melted butter, yoghurt and orange blossom water.
  • Mix vigorously until well combined and smooth.
  • Spoon mixture into the buttered bundt pan. The mixture allows for 10 - 12 mini bundt cakes (depending on size).
  • Bake in the middle of the oven for + - 17 minutes. Use a thin skewer to check if it comes out clean.
  • Invert pan over a cooling rack to release the cakes. They should simply just slide out. Prick a few holes into the cakes using a thin skewer or cake tester.
  • Make sure there is a tray below the cooling rack and gently and slowly drizzle the syrup over the cakes to allow syrup to absorb.
  • Sprinkle immediately with pistachio crumbs.
  • Delicious served warm with tea or Arabic coffee.


Calories: 415kcalCarbohydrates: 70gProtein: 5gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 93mgSodium: 231mgPotassium: 74mgFiber: 1gSugar: 50gVitamin A: 413IUVitamin C: 1mgCalcium: 81mgIron: 2mg
Keyword Bundt Cake, Gers Ogaily, Sponge Cake, Tea Cake
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