This beautiful cake is a winner for any celebration. It was baked for an Aunt’s 60th birthday and everyone was raving about how delicious it was. The hint of cardamom paired with the rose creates such a lovely flavour in your mouth, that you’ll be going for seconds! The white chocolate ganache frosting is rich but creates a perfect combination with the light and fluffy texture of the cake. The fragrance of this cake is utterly divine, in fact any time we use cardamom in our bakes, the kitchen is left smelling SO good! Try it yourselves!
AuthorgooeygraciousmeCategoryEggless BakesPreheat oven to 180 degrees C. Grease cake tin and line bottom with baking paper.
Add milk and vinegar in a small bowl, stir together and set aside.
Add sugar and butter to large bowl and beat until creamy and pale. Add vanilla extract and mix together.
Now, gradually add the flour and milk to the butter mixture and keep mixing together. Add in the cardamom powder and rose water and beat until well combined. Do not overbeat to create air bubbles.
Pour the cake mixture into the prepared tin and bake for 35-40 minutes, or until a toothpick comes out clean when poked into the centre of cake.
Remove cake from oven and cool on wiring rack.
For the frosting, melt 100g of white chocolate and pour over remaining chocolate to melt all. Mix this well and place in microwave to melt if you have to.
Pour cream over melted chocolate and whisk together until combined. Add Rosewater and food gel and whisk until stiff peaks form. Frost the cake and decorate with rose buds/petals.
Ingredients
Directions
Preheat oven to 180 degrees C. Grease cake tin and line bottom with baking paper.
Add milk and vinegar in a small bowl, stir together and set aside.
Add sugar and butter to large bowl and beat until creamy and pale. Add vanilla extract and mix together.
Now, gradually add the flour and milk to the butter mixture and keep mixing together. Add in the cardamom powder and rose water and beat until well combined. Do not overbeat to create air bubbles.
Pour the cake mixture into the prepared tin and bake for 35-40 minutes, or until a toothpick comes out clean when poked into the centre of cake.
Remove cake from oven and cool on wiring rack.
For the frosting, melt 100g of white chocolate and pour over remaining chocolate to melt all. Mix this well and place in microwave to melt if you have to.
Pour cream over melted chocolate and whisk together until combined. Add Rosewater and food gel and whisk until stiff peaks form. Frost the cake and decorate with rose buds/petals.