Igaili (Arabic cardamom-saffron sponge cake)

This is the Arabian version of sponge cake, perfumed with the evocative scents of the East and traditionally accompanied by a cup of sweet black tea. With an aromatic variety of seductive ingredients like sweet dates, sesame seeds, saffron, cardamom and walnuts this cake is delightfully different.. Cardamom has a strong pine spice flavour, so if you are using fresh pods, decrease the amount for a lighter taste.

Serves 12

Pinch of saffron threads
6 soft-packed dates, pitted
5 eggs
3/4 cup sugar
1 rounded teaspoon ground cardamom (or ½ teaspoon of fresh ground from the pod)
Pinch of turmeric
1 cup flour
2 teaspoons baking powder
1 tablespoon vegetable oil
1 tablespoon sesame seeds - divide into two lots of two teaspoons full each
1/4 cup chopped walnuts, or other nuts of your choice

1. Prheat the oven to 350 degrees. Soak the saffron in 2 tablespoons of very warm water for 20 minutes, then set aside.

2. Mash the dates with a fork, then roll the small mashed pieces into small pea-sized balls (about 2 dozen) and set aside.

3. In the bowl of a stand mixer, or in a large bowl with a hand mixer, whisk together the eggs and sugar until light, fluffy and almost meringue-like in texture, 7 to 10 minutes. Gently whisk in the cardamom and turmeric.

4. In a small bowl, sift together the flour and baking powder, then slowly add them to the egg mixture while whisking. Continue whisking while you add the saffron-infused water and oil until all is evenly combined.

5. Grease a round 9-inch cake pan with butter and line with greaseproof paper. Lightly grease the paper with butter and dust the bottom and sides with 2 teaspoons of the sesame seeds.

6. Pour half the cake mixture into the pan, scatter with the tiny date balls, then cover with the remaining mixture and at last a sprinkling of sesame seeds. Top with chopped walnuts.

7. Bake for 35 minutes, or until the cake is golden brown on top (a toothpick inserted in the middle should come out clean).

8. Cool the cake, fully and turn upside down onto a plate. Invert again and serve with a spoonful of lemon yoghurt or a scoop of vanilla ice cream. To make the lemon yoghurt, grate the rind on a fresh lemon with a fine grater (like you'd use for parmesan cheese) into a cup and a half of plain natural (often sold as Greek Style) yoghurt. Squeeze in the juice of the lemon and whisk so it is all evenly mixed. Sweeten to taste, ideally with stevia.

Serves 12.
Each serving will contain approximately 182 calories, 4 grams protein, 30 grams carbohydrates, 1 gram fibre, 5 grams fat, 1 gram saturated fat, 88 mg. cholesterol, 111 mg. sodium.