Cake Sharbati (Syrup Cake)

This moist and tender cake is a real tea-time treat. It makes a perfect dessert for a cup of steaming tea. The syrup is made with saffron and cardamom that give it a Persian taste and aroma. It´s a bit tricky to make this cake because it has a soft texture, and after pouring the syrup, it´s difficult to cut it into pieces. But don´t worry, because in this recipe I tried to cover all the tips and tricks that I know to make it ideally.

Recipe type
Prep time
Cook Time


  • 2 Cups
    wheat flour
  • 1 Cup
  • 1 Cup
  • 1 Cup
  • 4
  • ¼ Teaspoons
    ground cardamom
  • 2 Teaspoons
    baking powder
  • For Syrup
  • 1 Cup
  • 1 Cup
  • ¼ Cups
  • 1 Teaspoon
  • ¼ Teaspoons
  • for decoration
    coconut powder
  • pistachio powder


  1. Preheat the oven to 180 C.
    In a medium bowl, cream together the sugar and oil. . Beat in the eggs, one at a time, then stir in the cardamom. Add yogurt and stir well. Note that the yogurt should not be sour. The amount of mixing has the main role in quality of cake, so make sure to mix them well.

  2. Combine flour and baking powder, add to the mixture and mix well. In this step you don´t need to mix it too much, just make sure there are no lumps in it.

  3. Grease the tin and line the base with baking paper. Pour the mixture into the tin and bake for around 20 minutes.

  4. To prepare the syrup, add sugar,water and saffron to a pot and allow them to boil for 10 minutes. Then add cardamom and rosewater.

  5. When the cake is ready (when a toothpick inserted in the center comes out clean) allow it to cool down to room temperature. It´s important that both the cake and syrup are cooled down before moving to the next step.

  6. Cut the cake into pieces and pour the syrup over the top.

  7. Now you can decorate the cake with coconut and pistachio powder and serve.

1 review for Cake Sharbati (Syrup Cake)

  1. Mel


    Thanks for the recepi, I had to bump up the temperature from 350F or 180C to 380F and on the upper shelf of the oven it took me about 40 min for a nice golden brown Sharbati. Also mine absorbed more syrup but it turned out very moist and crisp on the edge.Not too sweet, Just the way I like it!
    Thanks again

  2. Darya


    I loved the recipe but maybe it’s because I’m new to this whole cooking and baking thing, I wasn’t sure what kind of yogurt to use. Regular or Fat free. I chose the original, I know it makes a difference in some recipes but not sure if it does in this one. Regardless though, it turned out great! Thanks again

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