Soft almond cake with rose and cardamom

Cake

• 

  Step 1

  Line the bottom of a 10-inch springform pan with parchment paper and generously grease the sides with butter.

• 

  Step 2

  In a mixing bowl, combine the oil and butter. Add the sugar and whisk until the mixture is creamy and smooth.

• 

  Step 3

  Add the eggs one at a time, whisking thoroughly after each addition until fully incorporated.

• 

  Step 4

  Whisk in the yogurt until the mixture becomes light and fluffy.

• 

  Step 5

  Mix in the rose water and ground cardamom, ensuring even distribution.

• 

  Step 6

  In a separate bowl, sift together the almond flour, all-purpose flour, semolina flour, baking powder, and salt.

• 

  Step 7

  Gradually add the dry ingredients to the wet mixture, stirring until well combined and smooth.

• 

  Step 8

  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.

• Baking information
  • Temperature

    175°C 347°F
    °C °F
  • Heat rotary
  • Baking time 45 min

Syrup

• 

  Step 9

  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

• 

  Step 10

  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.