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
Difficulty
Moderate
Time to Make
1 hour
Blend
Cardamom Tea
FEATURED 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.
INGREDIENTS
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
Method
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!
