Ingredients
- 1/2 cup butter
- 1 cup gluten-free flour (suggested flour is King Arthur gluten-free measure for measure flour, 4 1/4 ounces)
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cardamom, ground
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/4 cup milk (room temperature)
- 1 tablespoon water (rose water)
- 1/2 teaspoon orange zest
- 1 tablespoon confectioners sugar (garnish)
- 1 tablespoon rose petal (garnish, organic)
- 1 tablespoon chopped pistachios (garnish)
How to Make
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Step 1: Preheat oven to 350 degrees F. Grease an 8" round cake pan and line the bottom with a circle of parchment paper.
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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.
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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).
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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.
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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.
We hope you enjoy this recipe!
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