This delicate and delicious cake can be made either as a full size 8” cake or as mini cakes in mini bundt or mini loaf molds. You can even use muffin tins if you prefer. It’s fairly simple to make, and can be doubled to make a layer cake. As always, we include substitutions to make this cake gluten and dairy free.
We talk you through making this cake in Episode 292 of our podcast. If you enjoy this cake, you may also like our recipes for Persian Egg Yolk Cookies and Strawberry Rose Celebration Cake.
Ingredients
Cake
½ cup (1 stick) butter or dairy free butter, softened to room temperature
¾ cup granulated sugar
2 chicken or duck eggs at room temperature
¼ cup yogurt or dairy free yogurt
1 teaspoon cardamom
1 teaspoon vanilla extract
1 tablespoon rose water
¾ cup all purpose flour or gluten free 1-1 flour
¾ cup almond meal
1 teaspoon baking powder
Glaze
1 cup powdered sugar
1 tablespoon of milk or creamy dairy free milk
½ teaspoon rose water
½ cup chopped pistachios, optional but strongly recommended
½ cup fresh (chopped or torn) or dried rose petals, optional but strongly recommended
Instructions
Cake
Preheat the oven to 325°F. Grease either an 8” cake pan, a mini bundt or mini loaf cake pan or a muffin tin, and set aside.
In a large mixing bowl, beat together the butter, sugar, eggs, and yogurt for 2 minutes on medium speed.
Add the cardamom, vanilla, and rose water, beating on medium speed until just combined.
Add flour, the almond meal, and the baking powder, and beat on low until just combined, then beat on medium for two minutes, scraping down the sides of the bowl as necessary. The batter should be smooth and thick.
Pour the batter into the prepared cake pan and bake for 45-50 minutes for the full size pan, 18-20 minutes for mini cakes. Cakes are done when a tester comes out clean. Allow the cake(s) to fully cool, then glaze and decorate.
For the glaze, combine powdered sugar, rose water, and milk. Carefully drizzle the glaze over the cake(s.) Decorate with the dried rose petals and chopped pistachios before serving.