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/
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.
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!