Rose & Cardamom Cake

10
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"Recipe source: Sift (Spring 2017)"

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (61 g)
  • Calories 207.6
  • Total Fat - 11.2 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 66.7 mg
  • Sodium - 239.7 mg
  • Total Carbohydrate - 24.4 g
  • Dietary Fiber - 2.1 g
  • Sugars - 11.7 g
  • Protein - 4.1 g
  • Calcium - 58.4 mg
  • Iron - 0.9 mg
  • Vitamin C - 3.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Grease and 8 inch round cake pan and line bottom with a circle of parchment paper.

Step 3

In a saucepan over medium heat meat the butter and cook until the milk solids start to caramelize and smell of toasted nuts. Remove from heat and let cool to room temp.

Step 4

In a bowl combine dry ingredients (flour-cardamom). In another bowl whisk together the wet ingredients (eggs - orange zest and the cooled butter). Pour wet ingredients into the dry ingredients whisking to combine.

Step 5

Pour batter into prepared pan and bake for 25-30 minutes or until toothpick inserted in center comes out clean.

Step 6

Remove from oven and let cake cook in pan for a few minutes before inverting it onto a cooling rack to finish cooling. Before serving dust with confectioners' sugar and sprinkle the edge whites petals and chopped pistachios.

Tips & Variations


No special items needed.

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