Name: Cardamom nut cake
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 8 - 10
Ingredients: 160 gm softened unsalted butter, plus extra for greasing; Plain flour, for dusting; 250 gm raw sugar; 150 gm almonds, very finely chopped; 65 gm finely chopped walnuts; 65 gm finely chopped pistachio nuts, plus extra, coarsely chopped to serve; Seeds from 7 cardamom pods (1⁄2 tsp seeds), crushed with a mortar and pestle; 4 eggs; 150 gm (1¼ cups) almond meal; ½ tsp baking powder; 80 gm plain yoghurt, well stirred; Rose petals (see note), and small roses, to serve; Lemon & rose icing; 90 gm (¼ cup) pure icing sugar, sifted; Juice of ½-1 lemon; Few drops of rosewater

Cardamom nut cake

Fragrant, nutty and beautiful to boot.

Serves 8 - 10

Prep

15M

Cook

1H 15M

Total

1H 30M

Skip to Recipe

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.

Ingredients

160 gm softened unsalted butter, plus extra for greasing

Plain flour, for dusting

250 gm raw sugar

150 gm almonds, very finely chopped

65 gm finely chopped walnuts

65 gm finely chopped pistachio nuts, plus extra, coarsely chopped to serve

Seeds from 7 cardamom pods (1⁄2 tsp seeds), crushed with a mortar and pestle

4 eggs

150 gm (1¼ cups) almond meal

½ tsp baking powder

80 gm plain yoghurt, well stirred

Rose petals (see note), and small roses, to serve

Lemon & rose icing

90 gm (¼ cup) pure icing sugar, sifted

Juice of ½-1 lemon

Few drops of rosewater

Method

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.
Notes

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz

Ingredients

Method

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