Recipe: Cardamom Rosewater Cake

Cardamom Rosewater Cake

Yield:1 (9-inch) cake

Cake

Syrup

Icing

Directions: 

Preheat oven to 350 degrees. 

Prepare a 9” cake pan by lining the bottom with parchment circle and greasing the sides. 

Gather the dry ingredients together in a medium bowl (flour, semolina, baking powder, baking soda, salt and cardamom). 

In a stand mixer, cream butter and sugar together, scraping the bowl as needed to make sure the mixture is uniform. 

When the sugar and butter are light and fluffy, add the eggs one at a time, beating well after each egg. 

Add the dry ingredients to the butter mixture and mix gently. Add the butter milk and rosewater and mix until just combined. 

Pour the batter into the prepared cake pan. It will be a thick batter, but spread it as evenly as possible. 

Bake for 35-40 minutes or until a tester inserted into the middle of the cake comes out clean. 

While the cake is baking, prepare the syrup by combining the sugar, lemon juice and rosewater in a small sauce pan. Gently heat the mixture until the sugar is dissolved. 

After the cake is finished baking, let cool for 30 min (keep the cake in the pan). Use a chopstick to poke holes in the cake and then drizzle the syrup over the top and let it sit and soak for 30 another 30 min. 

While the cake is cooling, prepare the glaze by combining the powdered sugar, lemon juice and rosewater in a small bowl. You are looking for a thicker consistency but one that will still be pour-able over the cake. Adjust the glaze to the desired consistency by either adding more powdered sugar or rosewater. 

When the cake is completely cooled, flip the cake out onto a plate and remove the parchment. Starting in the middle of the cake, pour the glaze over the top of the cake, slowly working towards the edges. The glaze should gently ooze down the sides of the cake. 

Decorate the top of the cake with saffron threads, pistachios, and dried rose petals.