Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon rose water
- 1 teaspoon ground cardamom
- ½ cup whole milk
- ½ cup sour cream
- 2 tablespoons rose petals
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the rose water and cardamom and mix until combined.
6. Alternately add the flour mixture and the milk and sour cream, beginning and ending with the flour mixture.
7. Gently fold in the rose petals.
8. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 300
Fat: 12g
Carbohydrates: 41g
Protein: 4g
Sodium: 220mg
Substitutions for Ingredients:
- Unsalted butter: margarine or coconut oil
- Whole milk: almond milk or soy milk
- Sour cream: Greek yogurt
Variations:
- Add ½ cup of chopped nuts or dried fruit for added texture and flavor.
- Substitute the rose water with orange blossom water or vanilla extract.
Tips and Tricks:
- Make sure the butter is at room temperature before creaming with the sugar.
- Use a light hand when folding in the rose petals, as they can easily break apart.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Warm in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Dust with powdered sugar
- Drizzle with a simple syrup
- Top with a dollop of whipped cream
Garnishes:
- Chopped nuts
- Dried fruit
- Candied rose petals
Pairings:
- Vanilla ice cream
- Fresh berries
- Whipped cream
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Fruit salad
Troubleshooting Advice:
- If the cake is overbaked, it will be dry. Check the cake for doneness after 30 minutes of baking and adjust the baking time accordingly.
Food Safety Advice:
- Store the cake in an airtight container at room temperature.
- Consume within 3 days of baking.
Food History:
Rose and cardamom have been used in baking for centuries. The combination of these two flavors is especially popular in Middle Eastern and Indian cuisine.
Flavor Profiles:
This cake has a delicate floral flavor from the rose water and a warm, spicy flavor from the cardamom.
Serving Suggestions:
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
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