Mini Ogaili Bites
Inspired by the traditional Gulf Ogaili cake, this elegant and modern version offers a luxurious twist on a beloved classic. Perfect for Ramadan gatherings and festive hospitality. With the rich aroma of cardamom and saffron, these mini Ogaili bites are a premium Arabic dessert that’s soft, fragrant, and ideal for after-iftar indulgence.
Makes
36 mini bites
Ingredients
- 1 pack Foster Clark’s yellow cake mix
- 275 ml milk
- 3 eggs
- 80 ml oil
- 1 tsp ground cardamom
- ½ tsp ground saffron threads
- Sesame seeds
For Garnish
- Crushed pistachios
- Dried rose petals
For the Cream
- 1 pack Foster Clark’s whipping cream powder
- 115 ml cold milk infused with ½ tsp ground saffron
Instructions
- Soak the saffron in milk for 10 minutes, then warm it gently without boiling.
- Prepare the cake mix according to package instructions, replacing water with the saffron-infused milk, and add the ground cardamom. Mix well until smooth.
- Grease mini cupcake moulds with oil and sprinkle sesame seeds inside.
- Pour the batter into the moulds and bake in a preheated oven at 180°C for 20 minutes.
- Allow to cool completely on a wire rack.
Prepare the cream
- Whip the cream powder with saffron-infused cold milk until thick and fluffy.
- Pipe or spread the cream over the cooled mini cakes.
- Garnish with crushed pistachios and dried rose petals. Serve chilled.
Foster Clark’s Tip
Add 1 tablespoon of Foster Clark’s custard powder to the cake batter for a richer texture and more luxurious flavour.
Made with
