Rose Cardamom Cake Recipe
How to make Rose Cardamom Cake
This delicious winter cake is made with the goodness of rose, cardamom, pistachios and saffron. Drizzle it with white chocolate glaze and indulge in its goodness!
- Total Cook Time 55 mins
- Prep Time 15 mins
- Cook Time 40 mins
- Recipe Servings4
Ingredients of Rose Cardamom Cake
- 225 gm Salted butter
- 225 gm Castor sugar
- 4 Large eggs
- 225 ml Yogurt
- 350 gm All-purpose flour
- 50 gm Pistachios, chopped
- 1 tsp Baking powder
- 1/2 tsp Bicarbonate of soda
- 2 tsp Cardamom powder
- 2 tsp Rose water
- A pinch of saffron
- For the glaze (optional)
- 100 gm White chocolate
- 2 tbsp Milk
How to Make Rose Cardamom CakeHideShow Media
Preheat the oven to 180 degrees Celsius. Grease a 23-cm round cake tin with high sides, and line it with baking parchment.
Add the saffron and rose water to the yogurt and set aside.
In a separate bowl, add the butter and sugar, and using a handheld or an electric whisk, whisk till they become smooth. Whisk in the eggs one by one.
As soon as the eggs are incorporated, whisk in the rose water, yogurt and saffron mixture. Whisk till everything is smooth. Sift in the flour, bicarbonate of soda and baking powder.
Add the cardamom powder and pistachios and gently fold everything in. Tip the batter into the baking tin and bake to 180 degrees Celsius for 35–40 minutes, or until a skewer inserted into the centre comes out clean.
Allow the cake to cool in the tin for 10 minutes and then transfer to a cooling rack. Let it cool for 15 more minutes, then peel off the baking parchment. Place it on a chopping board, a serving plate or a cake stand.
To make the glaze, place the white chocolate in a saucepan along with the milk. Simmer gently on low heat till the chocolate is melted. Cool for 5–6 minutes and then drizzle on top of the cake. Ensure the cake is completely cooled before you drizzle the glaze.