Rose and Cardamom Cake

A dense, moist crumb exhaling the floral scent of rose. The crust is lightly golden, soaked in a syrup that makes the cake shiny and melting in the mouth.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 550
• Protein: 9 g
• Carbs: 65 g
• Fat: 28 g

Ingredients

• 166.7 g Wheat flour ( sifted )
• 120 g White sugar ( granulated )
• 100 g Minimum butter sweet ( softened )
• 2 piece Egg ( whole )
• 83.3 g Plain Greek yogurt ( smooth )
• 2 tbsp rose water
• 7.3 g Baking powder
• 0.7 tsp Cardamom powder
• 20 g Roasted salted pistachio ( crushed )
• 33.3 ml Orange juice
• 0.7 tbsp Dried rose petals ( slightly crumbled )

Instructions

1. Powder preparation

   In a mixing bowl, sift the flour with the baking powder and cardamom powder. Mix so that the spices are well distributed.

2. Creaming

   Work the softened butter with the white sugar until creamy. Add the eggs one by one, whisking vigorously between each addition.

3. Liquid mixture

   Stir in the Greek yogurt and rose water. The mixture should be smooth and fluid.

4. Final mixing

   Pour the powders over the liquid mixture. Mix with a spatula until the flour disappears, without overworking the dough to keep it soft.

5. Baking

   Pour into a buttered mold. Bake at 180°C. The cake is done when a knife blade comes out dry and the edges pull away slightly from the mold.

6. Syrup and finishing

   Reduce the orange juice with a little sugar. Pour this hot syrup over the warm cake. Sprinkle with crushed toasted pistachios and dried rose petals.

Chef's tips

• Do not open the oven door before 30 minutes of baking to prevent the cake from collapsing.
• The syrup should be poured over a still-warm cake so it penetrates right to the center.

Storage

Store at room temperature under a cake dome for 3 days. It stays very moist thanks to the syrup.