Rose & Cardamom Cake

8
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In

Recipe: #29276

March 29, 2018



"If made with the suggested flours this is a gluten free 8" cake. Recipe source: Sift (Spring 2017)"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (77.9 g)
  • Calories 265.2
  • Total Fat - 14.1 g
  • Saturated Fat - 8 g
  • Cholesterol - 83.4 mg
  • Sodium - 399.3 mg
  • Total Carbohydrate - 31.6 g
  • Dietary Fiber - 2.8 g
  • Sugars - 14.7 g
  • Protein - 5.3 g
  • Calcium - 73.5 mg
  • Iron - 1.2 mg
  • Vitamin C - 4.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F. Grease an 8" round cake pan and line the bottom with a circle of parchment paper.

Step 2

In a saucepan over medium heat melt butter in a saucepan and cook until milk solids start to caramelize and smell of toasted nuts. Remove pan from heat and let cool to room temperature.

Step 3

In a mixing bowl combine flours and the rest of the dry ingredients (--cardamom). In a separate bowl whisk together the wet ingredients (eggs - orange zest plus the cooked brown butter).

Step 4

Pour the wet ingredients into the dry ingredients and whisk to combine. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Step 5

Remove from oven and let the cake cool in the pan for a few minutes. Invert onto a cooling rack to finish cooling completely. Before serving, dust the top with confectioners' sugar and sprinkle the edge with rose petals and chopped pistachios.

Tips & Variations


No special items needed.

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