Ingredients
- 1/2 cup unsalted butter (4 ounces)
- 1 cup gluten-free flour (4 1/4 ounces)
- 1/2 cup almond flour (1 5/8 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon grounds cardamom
- 2 large eggs, room temperature
- 1/2 cup granulated sugar ( 3 1/2 ounces)
- 1/4 cup milk (2 ounces, room temperature)
- 1 tablespoon water (rose water)
- 1/2 teaspoon orange zest
- 1 tablespoon confectioners' sugar (garnish)
- 1 tablespoon rose petals (organic and optional for garnish)
- 1 tablespoon chopped pistachios (garnish)
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Grease and 8 inch round cake pan and line bottom with a circle of parchment paper.
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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.
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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.
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Step 5: Pour batter into prepared pan and bake for 25-30 minutes or until toothpick inserted in center comes out clean.
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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.
We hope you enjoy this recipe!
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