Glazed Rose Cardamom Cake

Glazed Rose Cardamom Cake

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. http://jeanieandluluskitchen.com/glazed-rose-cardamom-cake/

8
Servings
547
Calories Per Serving
Deliver Ingredients

Ingredients

For the Cake

  • 4 Ounces butter, melted and cooled
  • 1 Cup milk
  • 2 eggs
  • 1 1/2 Teaspoon rose water
  • 1/4 Teaspoon salt
  • 1 3/4 Cup all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 Teaspoon baking soda
  • 3/4 Cups 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

Directions

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!

Nutritional Facts

Total Fat
16g
23%
Sugar
2g
2%
Saturated Fat
3g
13%
Cholesterol
8mg
3%
Carbohydrate, by difference
89g
68%
Protein
11g
24%
Vitamin A, RAE
31µg
4%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
219mg
22%
Choline, total
6mg
1%
Fiber, total dietary
9g
36%
Folate, total
108µg
27%
Iron, Fe
4mg
22%
Magnesium, Mg
25mg
8%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Phosphorus, P
129mg
18%
Selenium, Se
22µg
40%
Sodium, Na
322mg
21%
Thiamin
1mg
91%
Water
59g
2%
Zinc, Zn
1mg
13%

Cardamom Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Cardamom Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.