There is nothing like a slice of cake with a cup of tea. Especially on a weekday, at around 3.00 PM, at the end of homeschool day, when everyone including the 9-month-old is going a bit stir crazy. This cardamom rose cake is what I need. It is aromatic and so wonderful. My whole house smells amazing when I bake this cake.
The aromatic pairing of cardamom and rose is incredible. It pleasing without being overwhelming. I understand rose can sometimes feel perfumey, the key is to be light-handed (little goes a long way). The floral notes pop in this loaf, it is spectacular when combined with cardamom and olive oil.
Key Ingredient for cardamom rose cake
This cardamom rose cake takes inspiration from Persian Love Cake by Yasim Khan. I skipped the almond meal and instead used a lemon yogurt cake as a base to create this loaf. While testing the recipe, I played around with oils and butter, I ultimately loved this version with olive oil. It really works well to enhance the aromatic combination of cardamom and rose. I have also used a whole cup of Greek yogurt in this loaf, which is more than your traditional lemon yogurt loaf, but it helps keep the cake very moist.
How do you cook with rose water and dried rose petals? And what is the difference?
Rosewater is widely used in South Asian and Middle Eastern cooking, it adds a subtle floral notes to both savoury and sweet recipes. I find it is best to start with a little, I usually half what most recipes call for because it can quickly become quite overwhelming. While rosewater is great in desserts I love it in savoury recipes like biryani. It adds a certain je ne sais quoi, that is hard to miss.
Dried Rose Petals is best used as a garnish. It looks pretty topped on desserts. I also like it in my tea. it steeps with other spices and adds a floral touch to my masala chai. I would not recommend mixing it into the batter or cooking with it. The most important thing is that it cannot replace rosewater in a recipe (don't mix the two).
I have baked this cake many times, both while recipe testing and otherwise. Each time, it was promptly devoured by my husband and my six-year-old old. They generally prefer flavours like chocolate or vanilla so watching them enjoy this loaf counts for something. This cardamom rose cake is also great for a special occasion like Valentine's day or for whenever you want to brighten up your day.
If you like other baking ideas checkout out this delicious Brown Butter Chocolate Chip cookies recipe.
- 11/2 cups (180 g) all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- ¾ cup (150 g) sugar
- Zest of 1 lemon
- 8-10 cardamom pods crushed
- 2 tablespoons lemon juice
- 1 cup greek yogurt
- 2 large eggs
- 2 teaspoons rosewater
- ½ cup (125 ml) olive oil
- ¾ cup (100 g) icing sugar
- 1-2 tablespoons lemon juice
- 2-3 (15 - 20 g) tablespoons raw shelled pistachio, roughly chopped
- 1 teaspoon crushed dried rose petals
- Preheat the oven to 350 F (180 C). Lightly grease and flour a 9 x 4 - inch loaf pan and line the bottom with parchment.
- In a medium bowl, sift the flour, baking powder, and salt.
- In a mortar and pestle, crush the cardamom pods. Discard the green outer shell, and crush the black seeds to a coarse powder.
- In a large bowl, combine sugar with lemon zest and crushed cardamom seeds and rub together with your fingertips till the oil from the zest and cardamom combine with the sugar and makes it fragrant.
- Whisk in the greek yogurt, eggs, olive oil, lemon juice, and rosewater until well combined.
- Carefully add dry ingredients to the wet and stir until well combined.
- Scrape the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 40-50 minutes until the top of the cake is golden, the edges pull away from the sides of the pan, and a tester inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes. Then remove it from the pan and let it cool on a wire rack.
- To prepare the glaze, combine icing sugar and lemon juice and mix till it is a pourable consistency.
- Pour the glaze over the cooled cake and top with chopped pistachio and dried rose petals. Slice and Enjoy.
Store the cake in an airtight container at room temperature for up to three days.