Soft almond cake with rose and cardamom
Indulge in the delicate flavors of our Soft Almond Cake with Rose and Cardamom, a dessert that combines the nutty richness of almonds with the floral notes of rose and the warm spice of cardamom. Perfect for special occasions or as a luxurious treat, this cake is moist, aromatic, and easy to make. Follow our step-by-step recipe to create a dessert that will impress your guests with its unique and delightful taste. This recipe is a creation shared by Noubahar. Find her other creations on her website.
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Preparation 20 min
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Rest 2 min
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Baking 45 min
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Servings 8
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Level Intermédiaire
Ingredients
Cake
Syrup
To decorate
Heritage recipe
This recipe is a gift from Noubahar Hasnain a precious culinary heritage that perpetuates his love of cooking.
You can thank her or pay tribute to her by leaving a little comment 😻.
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Preparation steps
Cake
- Baking information
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Temperature175°C
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Heat rotary
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Baking time 45 min
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Syrup
Final step
Your comments
Soft almond cake with rose and cardamom
Indulge in the delicate flavors of our Soft Almond Cake with Rose and Cardamom, a dessert that combines the nutty richness of almonds with the floral notes of rose and the warm spice of cardamom. Perfect for special occasions or as a luxurious treat, this cake is moist, aromatic, and easy to make. Follow our step-by-step recipe to create a dessert that will impress your guests with its unique and delightful taste. This recipe is a creation shared by Noubahar. Find her other creations on her website.
Ingredients
Cake
- Unsalted butter : 6 tablespoons
- Olive oil : 6 tablespoons
- Caster sugar : 1 cup
- Eggs : 5
- Greek yoghurt 2%. : 1 cup
- Rose Water : 2 tablespoons
- Cardamom (Powder) : 2 teaspoons
- Almond powder : 1 cup
- Flour : 3/4 cup
- Semolina Flour (Fine) : 1/2 cup
- Baking powder : 2 teaspoons
- Salt : 1 pinch
- Almonds (Sliced) : 3 teaspoons
Syrup
- Honey : 1/2 cup
- Orange (Juice) : 1/3 cup
- Rose Water : 2 teaspoons
- Saffron : 1/2 teaspoon
To decorate
- Pistachios (Silvered) : 2 teaspoons
- Dried rose petals : 1 pinch
Preparation steps
Cake
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Line the bottom of a 10-inch springform pan with parchment paper and generously grease the sides with butter.
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In a mixing bowl, combine the oil and butter. Add the sugar and whisk until the mixture is creamy and smooth.
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Add the eggs one at a time, whisking thoroughly after each addition until fully incorporated.
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Whisk in the yogurt until the mixture becomes light and fluffy.
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Mix in the rose water and ground cardamom, ensuring even distribution.
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In a separate bowl, sift together the almond flour, all-purpose flour, semolina flour, baking powder, and salt.
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Gradually add the dry ingredients to the wet mixture, stirring until well combined and smooth.
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Pour the cake batter into the prepared springform pan and smooth the top with a spatula.
Sprinkle the almond slices evenly over the cake batter.
Bake in a preheated oven at 350°F (175°C) for 40 minutes, or until the top is golden and a cake tester or toothpick inserted into the center comes out clean. - Temperature: 175°C
- Heat: rotary
- Baking time: 45 min
Syrup
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While the cake is baking, make the syrup. In a small saucepan, combine the honey and orange juice and bring to a boil.
Reduce the heat and let the syrup simmer for 5 minutes.
Stir in the rose water and saffron, then remove from heat.
Final step
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Once the cake is baked, use a thin wooden skewer to poke small holes all over the surface.
Pour the warm syrup evenly over the warm cake, allowing it to soak in.
Garnish with slivered pistachios and rose petals for an elegant finish.
Allow the syrup to fully absorb into the cake for a few hours before serving.