Cardamom + Rosewater Honey Cake

The festive season is upon us, and every once in a while it is nice to make something more decadent than usual. So I was inspired to make a sandwich cake with flavours from some of the most loved Indian sweets - cardamom and rose water. Both have immense character, and can carry a dish to stardom on their own. And together, they are an absolutely divine combination. I’ve used orange extract as the sidekick to round it all up, as that slight hint of citrus elevates both nicely. The cake is drizzled with a rose water + brandy syrup before frosting for some sweet heat. Finally a mellow cardamom cream balances that out, leaving the whole thing feeling like a bit of a delicate sweet cloud!

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Ingredients

For the cake

  • 175g white spelt flour

  • 75g ground almonds

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp cardamom powder

  • Pinch of salt

  • 175g butter

  • 150g honey

  • 4 large eggs, separated

  • 1 tsp orange extract

  • 1/4 cup rose water

  • 1/4 cup milk

For the syrup

  • 1/4 cup rose water

  • 2 tsp honey

  • 2 tbsp brandy (optional)

For the frosting

  • 250g mascarpone

  • 150g double cream

  • 100g honey

  • 1/2 tsp cardamon powder

Method of Preparation

  1. Pre-heat the oven to 180°C. Prepare two 20cm sandwich tins, and set aside.

  2. Sift together all the dry ingredients for the cake, and set aside.

  3. Whisk the egg whites till they form stiff peaks, and set aside. To a large mixing bowl, add the butter + honey, and whisk till creamy. Add the egg yolks + orange extract, and whisk again till well combined. Fold in the flour mix, one-third at a time. Add the rose water + milk, and gently mix to combine. Fold in the egg whites gently. Transfer half the batter to each prepared tin, making sure to weigh them precisely. Bake together for 25-30 minutes, till a toothpick comes out clean. Remove from the oven, and allow to cool in the tins for 5 minutes before transferring to a wire rack to cool completely.

  4. Place the ingredients for the syrup in a small bowl, and mix well. Set aside.

  5. Place the ingredients for the frosting in a mixing bowl, and whisk till it comes together in a thick cream-like consistency. Place in the refrigerator till needed.

  6. To assemble the cake, place one cake layer on a serving plate. Evenly drizzle over half the syrup. Top with one-third of the frosting, and spread evenly using a spatula. Place the other cake layer on top, and repeat. Use the remaining one-third of the frosting to frost the sides. Decorate with dehydrated orange slices and rose petals, or anything you like.

  7. Serve as dessert after a festive dinner, or simply alongside a hot cuppa!