Cardamom nut cake

Fragrant, nutty and beautiful to boot.
Cardamom nut cakeBen Dearnley
8 - 10
1H 15M
1H 30M

A fragrant, nutty cake with a lot of moisture and richness to it. It’s not a Persian love cake, but we couldn’t help throwing a few rose petals on top for a romantic touch.


Lemon & rose icing


1.Preheat oven to 150°C. Butter and flour a 22cm-diameter cake tin and line the base with baking paper. Beat butter and sugar in an electric mixer until pale (6-8 minutes). Stir in nuts and cardamom seeds, then with the motor running, add eggs one at a time, beating well after each addition. Fold in almond meal and baking powder, then fold in yoghurt. Spoon batter into prepared tin and bake until a skewer withdraws clean (1¼-1½ hours). Cool in tin (15-20 minutes). Carefully turn out onto a plate, then invert onto a wire rack so the original top is facing up. Cool completely.
2.Meanwhile, for lemon and rose icing, stir ingredients in a bowl to combine. Transfer cake to a plate, drizzle with icing and serve topped with rose petals, roses and pistachio nuts.

We brushed some of the petals with eggwhite then dusted them with caster sugar and semi-dried them (we let them stand at room temperature for 2 hours) for decoration, but this is optional.

Drink suggestion: Sweet Rutherglen muscat. Drink suggestion by Max Allen.


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