Persian Cardamom Cake

Embark on a delectable journey through the exotic spices of the Middle East with our Persian Cardamom cake. Discover the irresistible flavours of this delightful creation by @nikibakes_uk_ and elevate your baking experience.

Persian Cardamom Cake

Persian Cardamom Cake



Time to Make

1 hour


Cardamom Tea


Cardamom Tea

Indulge in the fragrant and soothing experience of our Cardamom tea, a delightful blend of flavours that will captivate tea enthusiasts and those eager to explore the enticing world of aromatic spices.

Cardamom Tea - Teabags


For the Cake:

  • 1 Ahmad Tea Cardamom teabag
  • 1 tsp of ground cardamom
  • 175g (1 ½ cups) of caster sugar
  • 175g (1 ½ cups) of plain flour
  • 100g (1/2 cup) of ground almonds
  • 2 tsp of baking powder
  • 200ml of hot water
  • 200ml vegetable oil
  • 1/4 tsp of vanilla extract

For the Icing:

  • Icing sugar mixed with rosewater and pink food colouring to form thick icing
  • Silvered pistachios
  • Dried Rose petals


1. Preheat your oven to 180 degrees and pre-line a round cake tin with greaseproof paper, and set aside.
2. Add 200ml boiling water to a glass bowl, then add your cardamom tea bag. Leave it to steep for 5 minutes, then remove the bag and allow the tea to cool down to room temperature.
3. Next, in a large mixing bowl add in all your dry ingredients and mix well. Add in your vegetable oil, vanilla extract, and your tea, and mix well until a smooth batter forms.
4. Pour the batter into your prepared cake tin and bake for 45/50 mins or until the top is golden and springy to the touch.
5. Allow to cool completely before icing your cake and adding your dried rose petals and pistachios. Enjoy!