Rose and Cardamom Cake
Ingredients
- 166.7 gWheat flour (sifted)
- 120 gWhite sugar (granulated)
- 100 gUnsalted butter (softened)
- 2 pcEgg (whole)
- 83.3 gPlain Greek yogurt (smooth)
- 2 tbsprose water
- 7.3 gBaking powder
- 0.7 tspCardamom powder
- 20 gRoasted salted pistachio (crushed)
- 33.3 mlOrange juice
- 0.7 tbspDried rose petals (slightly crumbled)
Method
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.
- 1
In a mixing bowl, sift the flour with the baking powder and cardamom powder. Mix so that the spices are well distributed.
- 2
Work the softened butter with the white sugar until creamy. Add the eggs one by one, whisking vigorously between each addition.
- 3
Stir in the Greek yogurt and rose water. The mixture should be smooth and fluid.
- 4
Pour the powders over the liquid mixture. Mix with a spatula until the flour disappears, without overworking the dough to keep it soft.
- 5
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store at room temperature under a cake dome for 3 days. It stays very moist thanks to the syrup.
