Rosewater & Cardamom Cake

By Organic Surge

To celebrate the launch of our new Rose Whisper organic bodycare range we've worked with three talents of the food world to create recipes to honour the delicate and delectable rose.

First up is food writer and stylist Lindsay from “Lindsay's Feast” who's created this Pinterest-worthy and truly delicious Rosewater & Cardamom cake.

Lindsay:

'Before the introduction of vanilla extract in the 17th century, rose water was the cook’s must-add baking ingredient. For the last few centuries rosiness has fallen out of favour, but thankfully, due to the increased popularity of Middle Eastern cuisine, rosewater has been thrust into the limelight once again. I have a weakness for it when it’s combined with ground cardamom, but it’s equally delicious with lemon, chocolate, almond, orange and even saffron.

This delicate cake is a perfect teatime treat. It stores well so can be easily made ahead of time. I like to decorate it with rose water icing, intensifying the rosy flavour.'

Rosewater and Cardamom Cake Ingredients For the Cake:

180g butter, cubed
150g caster sugar
4 large eggs
10 cardamom pods
100g plain flour
1tsp baking powder
250g ground almonds
30g ground pistachios
Zest juice of 1 lemon
1 tbsp rose water
Pinch of salt

For the Icing:

200g icing sugar
Juice of half a lemon
1tsp rosewater

For the Syrup:

2 tbsp sugar Juice of half a lemon
2 tsp rosewater

For decorating:

Dried rose petals
Chopped pistachios

1. Preheat the oven to 160C and line and grease a 23cm cake tin.

2. Put the butter and sugar into a food processor and mix until light and fluffy.

3. Using a pestle and mortar, break down the cardamom pods, dispersing with the shells and grinding the seeds to a fine powder.

4. Sift the flour and baking powder into the mixer. Add the ground cardamom, ground almonds, pistachios, lemon juice and zest, rose water and salt, then and pulse until the mixture is just combined.

5. Pour the mixture into the prepared tin and place in the preheated oven for 45 minutes. Test the cake is ready by sticking a fork into the middle; if it comes out clean its ready, if there are a few crumbs on it, give it a little longer.

6. Five minutes before the cake is ready to come out of the oven, prepare the drizzle. Place the sugar, lemon juice and rosewater into a pan and heat gently until the sugar is fully dissolved. Remove the cake from the tin and place on a wire rack. Pierce holes evenly around the surface of the cake using a fork and pour the drizzle over the cake so that it absorbs into the sponge through the holes.

7. Once the cake is completely cooled prepare the icing. Combine the icing sugar, lemon juice and rosewater in a bowl and mix to a smooth paste. Add more icing sugar if you prefer it a little thicker, or less if runnier.

8. Pour the icing over the cake, allowing it to drip down the sides. Sprinkle over the chopped pistachios and dried rose petals.

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