Glazed Rose Cardamom Cake
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This glazed rose cardamom cake is a nod to my Middle Eastern heritage with the gorgeous, floral rose water and warm spices. It's a moist cake that is not overly sweet with an incredible glaze to top it off. http://jeanieandluluskitchen.com/glazed-rose-cardamom-cake/
For the Cake
- 4 Ounces butter, melted and cooled
- 1 Cup milk
- 2 eggs
- 1 1/2 Teaspoon rose water
- 1/4 Teaspoon salt
- 1 3/4 Cup all-purpose flour
- 1 Tablespoon baking powder
- 1/2 Teaspoon baking soda
- 3/4 Cups granulated sugar
- 1 Teaspoon ground cardamom
- 1/2 Teaspoon cinnamon
- 1/2 Cup chopped hazelnuts, toasted
For the Glaze
- 2 Cups powdered sugar
- 2 Tablespoons water
- 1/4 Teaspoon cardamom
- 3 Tablespoons rose water
Calories Per Serving472
Folate equivalent (total)95µg24%
OGAILY Sesame Saffron and Cardamom Cake with sweet Tahini glaze
Last week, I was on my way back from Venice to Florence and nearing the last leg of my holidays. There was a couple sitting diagonally opposite of us in the train, who were probably from some Middle Eastern city, discussing about Eid.
Five Days passed in a blur and It suddenly striked me, it’s Eid today!
Reminiscing the Eid festivities while writing this post sitting in train, I was kind of missing all the festivities of Eid! When I closed my eyes and inhaled, I almost felt like I am having a good time sipping some “kadak chai” and “Ogaily” at cafe Lumee.
Though muslims celebrate their favourite festival, Eid, all over the world, with customary fervour, it assumes altogether a different proportion in the homeland of Islam the middle-east.
I am lucky to be a witness to that festive gusto, for over a decade now, without a single year of break in between. However, as they say, everything has a beginning somewhere, my first Eid away from my second home, happens to be in the land of Pizza, Italy.
OGAILY or Egali is fragrant Kuwaiti cake but quite popular all over Middle East. The cardamom, saffron and rose water gives it a rich flavour and the nuttiness from sesame seeds together makes it royal.
Though the tahini glaze is not a part of the traditional recipe, but believe me you can’t stop licking your fingers once you have it with the sauce.
Step by step direction for the cake
- 1 1/5 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2teaspoons ground cardamom or cardamom powder
- 1/4 teaspoon salt
- ½ tsp saffron
- 1/4 cup warm water
- 2 tablespoons unsalted butter, at room temperature
- 1½ cups (300 g) sugar
- 4 large eggs
- ¾ cup milk
- ½ cup light olive oil
- 2 teaspoons pure vanilla extract
- 1/4 cup rose water
- 1 tablespoon sesame seeds
For the sweet Tahini glaze
- 1/3 cup sweetened condensed milk
- 1/4 cup milk
- 1 1/2 tablespoon plain tahini (sesame paste)
- 1tsp unsalted butter( optional)
- 2 tsp cardamom powder
- A pinch of salt
- In a bowl mix the saffron,warm water, rose water, and keep aside for 3-4 minutes.
- Preheat the oven at 170 to 180 degrees. Meanwhile, grease your cake mould( bundle cake mould) with butter and sprinkle generously with toasted sesame seeds.
- In a large bowl beat the eggs,sugar and vanilla on high speed for few minutes until nice and fluffy.
- Add oil and melted butter and mix until well incorporated.
- In a seperate bowl, mix sifted flour,baking powder, cardamom powder and salt .
- Now mix flour mixture to the beaten egg-sugar mix and gently fold until without any lumps. Finally add the saffron-rosewater-cardamom mixture and give a final gentle mix.
- Finally, pour the cake mix into the prepared pan and Bake for 40 minutes or until till done, test with toothpick when it comes out clean.
- Allow it to cool down a little and then flip onto a plate once you see the cake leaving off from the edges.
To make the tahini glaze
- Heat the condensed milk and milk on low heat until nice diluted texture. Now add the tahini paste, butter and whisk thoroughly until well combined.
- Add the cardamom powder and salt and give a final whisk.
- Turn off the heat and let it cool down completely before you pour over the cake.
- Once completely cooled pour over your saffron cake or you serve separately along with your cake.
Serve this rich fragrant cake with tea or Arabian coffee .
***Note : When you are making the tahini glaze adjust the texture ( thin or thick) by adjusting the amount of milk into the glaze mix. Keep in mind that the glaze will get thicker when it cools down because of the condensed milk.
Gluten-Free Persian Love Cake
Published: Feb 5, 2020 · Modified: Apr 28, 2020 by Kristen Wood · Disclaimer: As an Amazon Associate I earn from qualifying purchases.
This post is sponsored by Naturacentric. All opinions expressed are my own.
A rich and decadent Persian Love Cake made with rose, cardamom, saffron, almond flour and honey. Topped with rose cardamom honey syrup and a thick coconut butter glaze. Gluten-Free.
Ever since I first laid eyes on Yasmin Khan's Persian Love Cake, I knew I wanted to make my own version of it - gluten-free style! This rich and decadent cake is packed with rose, cardamom, saffron, a hint of lemon and sweetened with Naturacentric's truly amazing Rose Cardamom Honey. Whether you're looking to indulge with a loved one or try your hand at a truly unique and flavorful cake, you will not be disappointed with the outcome of this beauty!Rose Cardamom Honey. Naturacentric is a lovely little zero-waste company that makes the most lovely infused honeys, herbal teas and soaps you will ever find. This Rose Cardamom Honey is particularly silky and flavorful!
Please note: for full ingredients, amounts and instructions, scroll to the recipe card towards the bottom of this post.
I like to use ghee or melted butter in this recipe for continued lusciousness, but if you are on a dairy-free diet, coconut oil will work in a pinch!
I like to add a touch of beet powder to the glaze before drizzling on the cake for a pop of color that lives up to the name of this recipe, but it is not necessary. Hibiscus powder or pitaya powder would be another great choice for this cake!
Serving and Storing
This cake keeps well covered at room temperature for up to 3 days with or without the glaze applied prior! Be certain to top with the pistachios and rose petals for an added wow factor before serving.
Cardamom rose gingerbread cake
- Prep Time: 30 minutes
- Total Time: 90 minutes
- Yield: 10 servings
For the cardamom rose gingerbread cake:
butter for greasing the pans
250g (1 3/4 cup) all purpose flour
21g (1/4 cup) cocoa powder
14g (2 tablespoons) ground ginger
6.5g (1 1/2 teaspoons) baking powder
3g (1/2 teaspoon) baking soda
2.5g (1 teaspoon) ground cinnamon
3g (1 1/4 teaspoons) cardamom
5.5g (3/4 teaspoon) salt
240g (1 cup) buttermilk
170g (1/2 cup) molasses
300g (1 1/2 cups) sugar
150g (3/4 cup) vegetable oil
3 large eggs (140g)
30g (2 tablespoons) fresh grated or puréed ginger
up to 45g (3 tablespoons) rosewater (add 1 tablespoon at a time)
For the rosewater cream cheese glaze and decoration:
227g (8 oz) package cream cheese, softened at room temperature
57g (4 tablespoons) butter, softened at room temperature
210g (1 1/2 cups) powdered sugar
up to 22g (1 1/2 tablespoons) rosewater (add 1 or 2 teaspoons at a time)
a few drops pink food coloring (optional)
additional buttermilk (as needed)
edible crumbled dried rose buds* (optional)
- Bake the cake layers: Preheat the oven to 350° F/180° C convection.** Butter 2 8-inch cake rounds, line them with parchment rounds and then butter the parchment.
- Sift together the flour, cocoa, ground ginger, baking powder, baking soda, cinnamon, cardamom, and salt.
- In a stand mixer, fitted with the paddle attachment (or in a mixing bowl with a whisk), combine the buttermilk, molasses, and sugar. Then add the vegetable oil, eggs, fresh ginger, and 1 tablespoon of rosewater at a time. Mix and taste between rosewater spoonfuls, and add more as necessary (different brands vary significantly in strength. Too much will taste soapy).***
- Add the dry ingredients to the wet ingredients, and mix at low speed just until it comes together (do not over-mix). Fold 3 or 4 times with a rubber spatula, scraping the bottom of the bowl to make sure it’s fully incorporated. Pour into the parchment-lined rounds, and bake for about 22 minutes. They’re done once they’re no longer wobbly in the center, and a toothpick inserted in the middle comes out clean with just a few crumbs.
- Let them cool in the pans for 10 minutes. Run a knife around the pans’ edges to loosen the cakes. Be very careful when you invert the cake—it has a very delicate crumb. Place a plate over one pan, flip the whole thing in 1 swift motion, and carefully remove the pan. Place a cooling rack over the inverted cake on the plate, and carefully flip it again so it’s right-side-up on the rack. Repeat with the other one, and let them cool completely.
- Make the glaze: Beat the cream cheese and butter together until they lighten a little, about 3 to 5 minutes. Add the powdered sugar and a little rosewater, and beat together. Taste, and continue adding rosewater until you’re happy with the flavor (careful not to overdo it).
- Once you’re happy with the flavor, take a look at the consistency. It should be very thick, but pourable, like perfectly tempered chocolate. If you need to thin it out slightly (probably because you went with a smaller amount of rosewater), add a teaspoon of buttermilk (or milk) at a time, until you reach the right consistency, but careful not to let it become thin or runny. Or, if you like it on the spreadable side, simply swoosh it on top instead of glazing the cake.
- Once you’re happy with the consistency, add a couple drops of pink food coloring, and keep mixing in more drops until it’s a pale pink color (careful not to make it too bright—I used 6 drops of pink to get this color. Use much less if you’re using red).
- Once the cakes are cool, carefully shave off the slight hump of 1 cake with a serrated knife. Place that layer cut-side-up on a plate or cake pedestal. Top with about 1/3 of the glaze, and spread into a thin layer. Place the second layer bump-side-up. Top with the remaining glaze, encouraging it to drip down the sides a little. Sprinkle with rose petals and seeds, and serve.
* When I crumble the rosebuds, I like to also use the little black seeds that fall out. They add some nice contrast to the pale icing and colorful rose petals. Some rose buds will have yellowish-brown petals on the inside—I just use the outer pink ones for decorating (sometimes with a little yellowish-brown), and save the scraps to make tea.
** If you don’t have convection, you may need to bake them slightly longer. Keep an eye on them, and take out of the oven once they’re no longer wobbly in the center.
*** If you don’t want to eat raw egg, wait to add the eggs until after you’ve tasted it, but keep in mind it should taste a little rosier without them. The cake has rosewater in both the frosting and the cake, so it’s better to under- than over-do it, and you can always sprinkle the finished cakes with a few drops if you didn’t add enough.
Pistachio Cardamom Cake
The King Arthur Baking Company is to bakers what Jimmy Choo is to shoe-lovers aspirational and drool-worthy. They source top quality flour for their supermarket line and the very best baking supplies for their online store. If you ever find yourself in Norwich, VT, their flagship store is like a baker’s mecca. You can find obscure flour blends, flavor extracts you didn’t know existed and about a thousand different cookie cutters. They also have a cafe and cooking school which even the locals go to for lunch.
When perusing their website, I found this gorgeous cake developed by Pooja Makhijani. It has all of the perfect flavors and colors of spring, when you are ready to lighten up and shed the heavy comfort food of winter. Pistachios and cardamom are a very complimentary pair and even the green color of the finished cake is rejuvenating. When I contacted Pooja and told her I loved her cake, she graciously allowed me to share the recipe on our site. The only change I made was to give it a simpler glaze using our Cardamom Infused Maple.
3/4 teaspoon baking powder
1 teaspoon ground cardamom
12 tablespoons butter, at room temperature
1/4 teaspoon rose water (optional)
1 – 2 tbsp Runamok C ardamom Infused (or Sugarmaker’s Cut Pure) maple syrup
Preheat the oven to 350°F. Put the pistachios in a food processor and pulse until finely ground (or chop with a knife by hand). Reserve about a tablespoon for garnish and set aside the rest.
Whisk together the flour, baking powder, cardamom, and salt.
Using a stand mixer fitted with the paddle attachment (or electric beater), beat the butter and sugar together until light and airy. Add the eggs one at a time and beat to incorporate. Mix in the vanilla extract and rose water.
Alternate adding the flour mixture and milk, starting and ending with the flour. Mix until the dry ingredients are just incorporated between each addition, scraping the bowl as needed.
Grease a small (5- to 6-cup) Bundt pan.
Fold the pistachios into the batter, then scoop the batter into the prepared pan.
Bake the cake for 30 to 35 minutes in the Bundt pan. A toothpick inserted into the center should come out clean.
Remove the cake from the oven and let it cool for 10 minutes, then invert it onto a cooling rack to cool completely.
To make the glaze, combine the confectioner’s sugar, Cardamom Infused (or pure) Maple Syrup and milk. It should be thick enough to drip slowly down the sides of the cake. You can adjust with more sugar or maple syrup as needed. Using a spoon, drizzle the glaze over the cake to your liking. Sprinkle the reserved pistachios on top and serve.
Persian Love Cake
The Persian love cake is a fragrant, rich and beautiful cake. This version has notes of saffron, rose, cardamom and almonds in the cake, a lemon glaze on top, and is decorated simply with pistachios and rose petals. A delicious celebration-worthy cake indeed!
Persian love cake! Doesn’t the name intrigue you? I fell in love with this cake even before I knew what it was. Just the name evokes a sense of opulence, indulgence and romance. All good things in a cake, don’t you think?
There are several legends surrounding this beautiful, exotic cake. Some stories suggest that this cake was originally made by a woman to charm a Persian prince. Legend also has it that the cake itself is enchanted. And why wouldn’t it be? With hints of rose and cardamom, studded with nuts like pistachios and almonds, Persian love cake is love in every bite.
And like all good things, there are several versions of this cake. According to one version, this cake is baked like a traditional Mediterranean basbousa – with semolina flour and almond meal, and then drenched generously in a citrusy rose syrup. Other versions claim a more French approach to the recipe, beginning with a chiffon cake batter, and then topped with a light whipped cream frosting. But all versions agree on the presence of floral notes like rose and cardamom and the use of nuts.
I decided to bake a simple but rich sponge cake. I added a bit of ground almonds along with the flour to give it the traditional nutty, almost melt-in-your-mouth bite. I chose saffron, cardamom and rose-water as my flavorings. And they pair so well together. The aroma as you mix up the batter is nothing short of magical. Like true love!
The cake is good enough on its own – rich, moist and decadent. I was in two minds on whether to do any frosting, and finally decided to do a simple lemon glaze. You can also do a whipped cream frosting or even rose flavored buttercream. But I love a nice thick glaze on bundt cakes. The way the glaze hugs the crevices and flows down the sides of the cake makes for a pretty presentation.
The lemon glaze paired so well with the floral notes in the cake itself. A bite of this cake is like a walk through a summer garden at dusk. It absolutely puts you in a good mood.
As the name suggests, this is the perfect cake to bake for a special someone. I can see myself making this cake for birthdays, Valentine’s day, Mother’s day and more. Maybe I’ll bake it again this weekend for Father’s day!
Here’s the recipe for this gorgeous Persian love cake – a saffron, rose and almond cake with a lemon glaze and decorated with pistachios and rose petals.
How to Make Persian Love Cake – Step By Step
You’ll notice there are no complicated steps in creating this Persian love cake.
- Cream the butter, sugar, eggs and yogurt for 1-2 minutes at medium speed. I use the whisk attachment on my mixer (images 1-2) to incorporate air. I have noticed that my cake is fluffier when using a whisk versus the paddle attachment.
- Add the cardamom, vanilla, rose water and whisk for 30 seconds or so at low speed (images 3 and 4).
- Now incorporate the flour, almond meal and baking soda and mix for 1 minute (image 5). Start at low speed and build up to medium, then high speed. Halfway through, wipe down the sides with a spatula and mix for another minute or until all the ingredients are well combined.
- Butter and line a 6-inch cake pan with parchment paper and pour the batter (image 6). Using a spatula, flatten the top gently (image 7).
- Send the cake in the oven (middle shelf) at 325°F for 60 minutes. Test to see if it’s done by inserting a skewer or fork – it should come out clean.
- Once done, remove from the cake pan, and slice the top to get an even cake (image 8).
Glaze And Decoration
The steps for icing and decorating your cake are even simpler. Here’s what you need to do:
- Combine powdered sugar, rose water and milk and mix well (images 1-2).
- Pour gently (bit by bit) over the cake to ensure it’s completely coated with the glaze (images 3 and 4).
- Sprinkle with dried rose petals and pistachios (optional) – images 5-6.
Great Gift Idea
Martha Stewart’s Cake Perfection is a cookbook for bakers of any level. While I enjoy baking and trying new recipes, this book inspired me with ingredients and techniques that I’ve never considered before.
You can also get the Martha Stewart’s Cake Perfection Decorating Set from iGourmet to have all of the baking essentials at the ready. The contents of the decorating set are all hand-picked by Martha Stewart and her team of food editors. Bundle it with the cookbook and you have a great gift idea (be sure to grab one for yourself too!)
Martha Stewart’s Cake Perfection cookbook is certain to win a spot in any cookbook collection.
Milk Tea, Cardamom and Rose Cake Chai, the quintessential cup of Indian tea is perhaps the most misunderstood and misrepresented beverage. The perfect cup of chai is milky, sweet, strong and lightly spiced. And now you can have it in cake form as well with this recipe! Bake this beautiful loaf cake with all the flavors of the Indian milk tea and also rose and cardamom. Top it with a generous drizzle of a cardamom flavored brown butter glaze. This is one deliciously decadent cake you will be proud to present at your Holiday table. All purpose flour – 2 cups Baking powder – 1 1/2 tsp Baking soda – 1/2 tsp Salt – 1/2 tsp Cardamom powder – 1/2 tsp Yogurt – 2/3 cup Sugar – 1 cup + 1 tbsp (the extra tablespoon is to account for the tea being used in the recipe) Oil – 1/2 cup (use some kind of non-flavored oil like vegetable oil) Rose water – 1 tsp Milk – 2/3 cup Black tea dust – 3 tsp (I like to use Indian blends like Assam or Darjeeling black tea) For the brown butter glaze, Unsalted butter – 1/4 cup Powdered sugar – 1 cup Cardamom powder – 1 tsp Milk – 1 – 1 1/2 tbsp - PROCESS -
Preheat the oven to 350°f / 180°c. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating well between each addition. Add the vanilla and mix to combine.
In a medium bowl, sift together the flour, cardamom, baking powder, baking soda, and salt. In a measuring cup or small bowl, whisk together the buttermilk and sour cream.
With the mixer on low, slowly dd the dry and wet mixture alternately, starting and ending with the dry ingredients. Mix until just combined. Scrape down the bowl with a spatula and mix by hand for a few turns to ensure even incorporation of ingredients.
Prepare a 10 cup bundt pan by spraying it well with baking spray containing flour, or by spraying with baking spray and dusting well with flour, ensuring to tap out the excess.
Transfer the batter into the prepared bundt pan, then tap the pan a couple of times onto a flat surface to ensure that there aren’t any bubbles within the mix. Place on a sheet pan.
Bake the bundt cake for 60 to 70 minutes, or until a skewer comes out clean when inserted into the middle. Remove from the oven and allow to stand for 10 minutes, then turn out onto a wire rack over a baking sheet.
Brush all over with the cardamom syrup while it is still warm. The syrup will absorb, so continue brushing the syrup over until you have used it all up. Allow to cool.
Store leftovers in an airtight container at room temperature.
Place all of the ingredients in a small saucepan, and place over medium heat. Bring to a boil, then turn down the heat and simmer for 1 minute. Allow to stand for 5-10 minutes before brushing onto the cake.