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Gluten Free Cardamom Rose Cake Recipe

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4 from 13 reviews

This Gluten Free Cardamom Rose Cake combines the delicate flavors of cardamom and rose water in a moist, tender almond flour-based cake. Perfect for special occasions or an elegant tea-time treat, this cake is naturally gluten free and adorned with beautiful edible rose petals and pistachios for a stunning presentation.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 1 1/2 cups almond flour
  • 1/3 cup arrowroot flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cardamom pods (skinned and seeds crushed fine)
  • 1/4 teaspoon baking soda

Wet Ingredients

  • 6 tablespoons butter (room temperature)
  • 3/4 cup cane sugar
  • 3 large eggs
  • 2 teaspoons rose water

For Decoration

  • Dried edible rose petals
  • Chopped pistachios
  • Powdered sugar

Instructions

  1. Prepare Ingredients and Oven: Remove eggs and butter from the fridge to bring to room temperature. Preheat the oven to 350ºF (180ºC) and line a cake pan with parchment paper to prevent sticking.
  2. Crush Cardamom and Mix Dry Ingredients: Using a mortar and pestle, crush the cardamom pods to release their flavor. In a medium bowl, whisk together almond flour, arrowroot flour, baking powder, baking soda, salt, and the crushed cardamom seeds.
  3. Cream Butter and Sugar: In a large bowl, whisk the softened butter and cane sugar until well combined and creamy. This will help incorporate air and provide a light texture.
  4. Add Eggs and Rose Water: Add the eggs one at a time to the butter and sugar mixture, stirring well after each addition to fully combine. Stir in the rose water evenly into the batter.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently to incorporate before adding more until fully combined.
  6. Bake the Cake: Pour the batter into the prepared cake pan, tap the pan gently to settle the batter. Bake in the preheated oven for 25-30 minutes, checking at 25 minutes by inserting a toothpick in the center; cake is done when it comes out clean.
  7. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely to room temperature.
  8. Decorate: Once cooled, dust the cake with powdered sugar and garnish with chopped pistachios and dried edible rose petals for an elegant finish.

Notes

  • Make sure the eggs and butter are at room temperature to ensure smooth batter and better rise.
  • Arrowroot flour is used here for gluten-free texture; it can sometimes be substituted with tapioca starch if unavailable.
  • Test the cake at 25 minutes to avoid overbaking, as oven temperatures may vary.
  • For a stronger rose flavor, you can add a bit more rose water but be cautious as it can become overpowering.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/gluten-free-cardamom-rose-cake-recipe/