Description
A delightful and aromatic cake infused with cardamom and rose, perfect for special occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup milk
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cardamom
- 1/2 teaspoon rose water
- 1/2 cup plain yogurt
- 1/4 cup sliced almonds (for garnish)
- Edible rose petals (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the all-purpose flour, baking powder, ground cardamom, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk and yogurt. Mix until just combined.
- Stir in the rose water until evenly distributed.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Garnish with sliced almonds and edible rose petals before serving.
Notes
- For a stronger rose flavor, add more rose water to taste.
- This cake pairs beautifully with a cup of chai or coffee.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
- Cholesterol: 50
Keywords: Cardamom Rose Milk Cake, Indian dessert, rose cake recipe, cardamom cake, festive cake recipe