Exotic cardamom and sweet rose come together in this wonderfully textured almond cake baked in a cast iron skillet.
Introverted, homebody me launched a book club last month. Can you believe it? Rather uncharacteristic, but I’d been considering joining one for a while and couldn’t find any existing one that I liked. With a burst of initiative, I thought, “What the hell,” and decided to create the kind of book club I’d want to join. And, with that, “Literature and Libations” was born. We already have 60 members.
An unexpected side benefit of my book club is that on a grey and chilly day like today, I’m justified in brewing a cup of tea, cutting a big slice of this cardamom rose cake, and curling up with a book for the day, assuring myself that rather than being lazy, I’m industriously handling “club business.”
Now, if I can just find a way to justify my afternoon naps. This month, we’re reading Little Fires Everywhere by Celeste Ng.
Cardamom-Rose Scented Almond Cake
Ingredients
- 1 cup almond flour
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cardamom
- ½ teaspoon (scant) salt
- 3 eggs, room temperature
- 1 cup sugar, plus more for pan
- ½ cup mild olive oil
- 2 Tablespoons rose water
- ½ cup (1 stick) unsalted butter, browned and slightly cooled
Directions
- Preheat oven to 350 degrees F. lightly grease a 10” cast iron skillet and dust with sugar, knocking out excess. Set aside.
- In a small bowl, whisk together almond flour, all-purpose flour, baking powder, cardamom and salt. Set aside.
- In the bowl of a stand mixer, using the whisk attachment, beat the eggs and sugar together until very thick and fluffy, about 5 minutes. Combine olive oil and rose water and slowly drizzle into the egg mixture, continuing to whisk as you go. Once combined, reduce speed to low and drizzle in the browned butter. Once combined, gently fold in the dry ingredients, taking care not to deflate the batter. Pour batter into the cast iron skillet.
- Bake for 35-40 minutes or until the cake is golden and a skewer inserted into the center comes out with just a few moist crumbs. Let the cake cool. Serve slices slightly warm or room temperature.
Two-Bit Tart 
I love all the ingredients in this cake, looks so delicious I can’t wait to try it!
LikeLike
This looks so delicious! Would love to have a cup of tea and snack on this right now. Anything with cardamom and I’m in! 🙂
LikeLike
This cake sounds lovely, as does your afternoon eating it while reading a book and sipping on tea!
LikeLike
This cake sounds divine as does the idea of curling up with a good book and tea and cake!
LikeLike
This looks so good! Can I ask- what is rose water? Do you buy it or make it yourself?
LikeLike
Congratulations for the book club! Curious what do you think about the book – I personally liked it very much! As for the cake…I save it for later as it has the perfect combination for my weekend sweet tooth.
LikeLike
Pingback: Pistachio Cake with Raspberry Rose Buttercream | Two-Bit Tart