Rose and Cardamom Syrup Almond Cake
I hadn’t intended to post recipes on this site, but there have been so many requests for this recipe based on the photographs, that I’m deviating from the path.
I read recipe books like novels and this cake is based on four different recipes I’d read. Tonight is the first time I’ve made this cake, so I don’t know how it’ll turn out with different measures of ingredients. If you try out different measures (say you use a 240ml cup and a 120ml 1/2 cup, or you adjust the amount of sugar or butter), drop me a comment and let me know how it works!
- All cup measures are 250 ml cups, all 1/2 cups are 125ml. Tablespoons are 20ml, teaspoons are 5ml.
- Use rose essence rather than rose water. The flavour is more intense and you’ll need less of it. If you can’t find rose essence, go ahead and use rose water, but you may need to adjust cooking times.
- This cake is quite crumbly (but not dry). You may want to make more syrup, or add cream when serving.
- I’m Australian so measurements are all metric. I’ve put in conversions for oven temperature, but not for weights. Take the time to weigh and measure the ingredients. You won’t regret it.
2 cups almond flour
2 cups Self-raising/rising flour
1 tsp sodium bicarbonate
1 tsp baking powder
1 tsp ground cardamom powder
250 g butter
1 cup sugar
1 tsp rose essence (not rose water — you can get rose essence from most Indian grocery stores)
1/2 cup sugar
1/2 cup water
10 drops rose essence
1/8 tsp ground cardamom powder
- Preheat oven to 180ºC/350ºF.
- Measure and sift almond flour, SR flour, sodium bicarb., baking powder and cardamom.
- Cream butter and sugar till light and fluffy.
- Add eggs one at a time, beating well to incorporate between each egg.
- Gradually add flour mix on low speed. When incorporated, turn beater/stand mixer to high and beat for 1-2 minutes (this aerates the mix and will give you a better rise).
- Grease and flour a 22″ round cake tin (or whatever shape). It’s important to grease and flour it — or grease and line with baking/parchment paper. Spoon in the mix (it should have the consistency of mashed potatoes) and spread evenly. Smooth the top, making a slight depression in the centre and pushing the mix up a little on the outsides.
- cut a circle of parchment/baking paper, crunch it, wet it slightly and place it on top of the cake mix (this’ll help the cake to rise evenly and stop the top from burning/cooking too quickly).
- Bake till a skewer inserted comes out clean — approx. 50 mins.
- Allow to cool in the tin for 5-10 mins before turning out onto a cooling rack upside down. While cooling, make the syrup.
- Place all ingredients in a saucepan and stir to combine while still cold.
- Bring to the boil. DO NOT STIR. Stirring will encourage the development of crystals.
- Reduce till it forms a golden coloured syrup (this should take about 15-20 mins)
- Transfer cake to serving platter, poke holes all around with the skewer, and pour warm syrup over. Allow the syrup to be absorbed before slicing and serving.