Cardamom Cake with Rosewater Cream
Cardamom and rosewater, what a festive and romantic pairing!
I first made this elegant cake years ago as an engagement cake for friends. I used to color the frosting with saffron to make it an official ‘Persian Love Cake’, as is this cake’s formal name.
Having made this cake many times, I kind of prefer the frosting to be naturally cream white, without saffron. The taste of this cake is subtly sweet and pleasantly fragrant and spiced. This is a highly demanded cake among family and friends during the Holidays, as it is very unique, delightful, and rarely found in shops. Hope you feel the love from this lovely cake~
* I have included recipes for both 8” cake and 6” cake below. Scroll to the bottom for the 6” cake recipe.
Recipe for 3-layer 8” cake
Servings: 10
Ingredients
For Cake:
1 ½ cups cake flour
6 tbsp baker’s sugar
2 ¼ tsp baking powder
½ tsp salt
For Egg Yolk Mixture:
5 yolks
9 tbsp water
3/8 cup canola oil
2 tsp grated lemon zest
1 tbsp ground cardamom
For Egg White:
5 egg whites
6 tbsp baker’s sugar
For Frosting:
3 ¼ cups heavy whipping cream
½ cup powdered sugar
1 tbsp rose water
For Garnish:
Pink rose (or any flower) petals, cleansed with salted water, air-dried.
Pistachio, crushed
Instructions:
Cake
1. Preheat oven to Preheat oven to 325°F /162°C. Line the bottom of three 8” cake pans with parchment paper. Butter or spray cooking oil around the sides.
2. Sift cake flour, 6 tbsp sugar, baking powder and salt into a bowl.
3. Whisk yolk, water, oil, lemon zest, ground cardamom in a small bowl till smooth. Add to dry ingredients (flour bowl) and whisk to incorporate everything.
4. Using an electric mixer, beat the egg whites on high speed until foamy. Add 6 tbsp sugar in three equal parts. Keep beating until reaching stiff peak.
5. Gently fold the egg white meringue to the egg yolk mixture in three additions to get an airy, smooth texture without lumps.
6. Divide the batter evenly between three 8” pans. Bang the pan several times on hard counter surface to release air bubbles.
Steps 2-6
7. Bake at 325°F /162°C for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Take the cakes out from pans, cool off on a rack, peel off parchment papers.
Baked cake layers, rosewater, and whipped cream frosting
Whipped Cream Frosting
Whip the cold heavy cream, powdered sugar, and rose water in a cold bowl (better over ice) on medium-high speed until smooth texture and stiff peak forms. Observe it carefully to avoid over-whipping for it will curdle and become grainy. Store the whipped cream in refrigerator until ready to use.
Assemble the Cake
1. Place a cake layer flat side up. Start by placing a dollop of whipped cream on a cake layer, spread it evenly with spatula.
2. Top with the second layer and more frosting, repeat for the third layer. Begin to crumb coat the entire cake with cream. Then place the cake in the fridge for 15-30 minutes.
3. Frost the side and top of the cake with chilled whipped cream. Decorate with crushed pistachio and pink flower petals. Refrigerate for at least 1-2 hours before serving.
Recipe for 3-layer 6” cake
Servings: 6
Ingredients
For Cake:
1 cup cake flour
4 tbsp baker’s sugar
1 ½ tsp baking powder
¼ tsp salt
For Egg Yolk Mixture:
3 yolks
6 tbsp water
1/4 cup canola oil
1 tsp grated lemon zest
3/4 tbsp ground cardamom
For Egg White:
3 egg whites
4 tbsp baker’s sugar
For Frosting:
2 ½ cups heavy whipping cream
1/3 cup powdered sugar
¾ tbsp rose water
For Garnish:
Pink rose (or any flower) petals, cleansed with salted water, air-dried.
Pistachio, crushed