Glazed Rose Cardamom Cake Recipe

Glazed Rose Cardamom Cake


Cal/Serving: 473
Daily Value: 24%
Servings: 8

Vegetarian, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
Vitamin A474IU9%
Vitamin C1mg1%
Thiamin (B1)0mg19%
Riboflavin (B2)0mg15%
Niacin (B3)2mg9%
Vitamin B60mg4%
Folic Acid (B9)66µg16%
Vitamin B120µg5%
Vitamin D1µg0%
Vitamin E2mg8%
Vitamin K2µg3%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

More Recipes By Jeanie and Lulu's Kitchen

This glazed rose cardamom cake is a nod to my Middle Eastern heritage with the gorgeous, floral rose water and warm spices. It's a moist cake that is not overly sweet with an incredible glaze to top it off. The best part is that it sounds and looks so fancy and exotic but it is really easy to make! Check out my full post on it here.


For the Cake :

  • 4 ounces butter, melted and cooled
  • 1 cup milk
  • 2 eggs
  • 1 1/2 teaspoons rose water
  • 1/4 teaspoon salt
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon cinnamon
  • 1/2 cup chopped hazelnuts, toasted

For the Glaze :

  • 2 cups powdered sugar
  • 2 tablespoons water
  • 1/4 teaspoon cardamom
  • 3 tablespoons rose water


For the Cake :

1. Preheat the oven to 400 F and liberally spray a 9 inch round cake pan with cooking spray.
2. In a bowl combine the wet ingredients (melted butter, milk, eggs and rose water) and whisk them together thoroughly.
3. In a separate large mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, granulated sugar, cardamom and cinnamon).
4. Pour the wet ingredients into the dry ingredients and whisk it all together into a gorgeous batter until just combined. Don’t over work it, some lumps are OK.
5. Switch to a rubber spatula and gently fold in the toasted hazelnuts then pour the batter into the prepared cake pan.
6. Put the pan into the heated oven. Bake the cake for about 30 minutes, until a toothpick inserted into the center comes out clean and it is golden on the outside. Remove the pan from the oven and set on a rack for 5 minutes. Turn it out onto a cake plate to finish cooling. Meanwhile, prepare the glaze.

For the Glaze :

1. Combine the powdered sugar, rose water, water and ground cardamom in a bowl and stir it all together until you have a shiny glaze.

2. While the cake is still warm, pour the glaze over it and spread it evenly over the top with an offset spatula. Let it organically drip over the sides of the cake.

3. If you have rose petals on hand, use them to garnish for a pop of color. Then just slice it and serve!

Recipe Details

Servings: 8
Total time: 1 hour
Cuisine: Persian

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).

Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
Please answer this Captcha to prove you are human
Enter the characters shown in the image.
Please answer this Captcha to prove you are human