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
- 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
- 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.