Rose & Cardamom Cake
Recipe: #29276
March 29, 2018
Categories: Desserts, Cakes, Eggs, Oven Bake, Gluten-Free, Vegetarian Flour, Spices, more
"If made with the suggested flours this is a gluten free 8" cake. Recipe source: Sift (Spring 2017)"
Original is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
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