Description
A delightful blend of almond, cardamom, and rosewater that results in a moist and fragrant cake, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon cardamom
- 1/4 teaspoon salt
- 2 tablespoons rosewater
- 1/2 cup ground almonds
- Powdered sugar for dusting
- Sliced almonds for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in rosewater and milk.
- In a separate bowl, combine flour, baking powder, cardamom, salt, and ground almonds.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar and garnish with sliced almonds before serving.
Notes
Serve with chai or fresh berries, and feel free to freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg