This cake easily impresses every single time. It is moist, flavorful, and delicious. It also happens to be Kevin and I's favorite cake, if you make it you'll get it.
The base of this cake is a white cake with almond flour, but with the added cardamom, cinnamon, cloves, and rose water it makes the cake spicy and almost magical...
Also a citrus note with orange (although other citrus works too) zest and juice throughout the cake and frosting.
To make it you will need a 9 inch spring form pan, buttered and lined with parchment at the bottom.
The cake itself is made easiest in a stand mixer, first cream the butter and sugar together until fluffy and slightly whiter than it started. Next mix in room temp eggs, mixing each in on its own, and scraping the sides and bottom down. Next add yogurt, citrus zest, citrus juice, vanilla and rosewater.
Then you'll mix all the dry ingredients in a bowl, A.P. flour (or 1 to 1 GF flour) and almond flour, i like to sift both of these flours as they go in. Then add salt, cinnamon, cardamom, cloves, and baking powder together in a bowl. Whisk them all together then add in two part, mixing between. On the second mix dont fully mix with the mixer and instead take a spatula and gently incorporate until just mixed.
This batter will go into your prepared baking pan, and in an oven set to 325° for about 45 minutes, I often go a little further. A toothpick should come out with very few crumbs, but make sure if the top cracks to insert the toothpick in the open crack as not to use the crust to give a false reading.
Once the cake comes out it should rest and cool for as long as you are able to wait. Then it should be flipped onto a plate, the parchment paper taken off the new top of the cake, and then decorated to your liking. The frosting on top is simply a ratio of orange juice and powdered sugar. The consistency should be the same as honey or slightly looser so that it dribbles off the sides of the cake but not so loose that it doesn't form a slight crust when dried. Traditionally this cake is dressed with dried rose petals and chopped pistachios both of which I think are musts. To take it one step further, candied rose petals are delicious and simple to make if you have a dehydrater. I have also accompanied this cake with a simple strawberry and vanilla whipped cream.
Measurements:
Cake Base
Wet:
1 3/4 cups (14 tablespoons) butter (soft at room temp)
1 1/4 cup gran. sugar
4 large eggs (room temp)
1/2 cup plain yogurt
zest of one large citrus fruit
3 tablespoons of juice from same citrus fruit
1 tablespoon rosewater
2 teaspoon vanilla extract or vanilla bean paste
Dry:
1 3/4 cups almond flour
1 1/2 cups A.P. flour (1 to 1 GF flour works too, I like Bob's Red Mill)
1 1/2 teaspoon baking powder
1 teaspoon ground cardamon
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
Make it! It's really good.
This is the link to the recipe in case there is more info needed!
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