Cardamom Cake with Saffron Icing is a cake full of crunch and flavors in each bite. The toasted almonds balance the flavors with its crunchiness. This cake is a eternal love affair of saffron and cardamom with crunchiness of toasted almonds.
I am obsessed with flavors of saffron. In fact I am obsessed with not only saffron but also with cardamom and rosewater. Reason being, since childhood I have been brought up with these flavors. Vanilla was a foreign thing for us coming in bottles in form of essence. And was used in selected desserts like cakes and pudding. But saffron, cardamom and rosewater were used in both savory & sweet giving their unique taste and aroma to the dish.
Cardamom Cake with Saffron Icing has two of my favorite flavoring combined. I have topped this cake with sliced almonds to give a delicious crunch. This cake is moist and keeps well about two days at room temperature. And can be frozen upto a month. Just thaw at room temperature for a night and you are good to go.
This recipe makes a six inch cake. But the measurements are so simple that you can easily double up. I have used self raising flour for this recipes. But you can make using plain flour. I will explain the measurement accordingly in the recipe below. Usually I a make this cake with Amul butter ( amul butter was the only butter available in India at that time and that salty and bit tangy tasted stuck in with us ) but any other salted butter can be used.
Makes 6″inch Cake
Ingredients
(I) For the cake
100 gm Self Raising flour OR 100 gm plain flour + 1/2 tsp Baking Powder
100 gm salted butter
100 gm sugar
2 large eggs
3 pods of cardamom crushed
3 tbsp warm milk
1/3 cup sliced almonds
(II) For the icing
1/2 cup icing sugar
1/4 tsp saffron
2 – 3 tbsp milk
Method
- Preheat the oven at 180° C. Grease the 6″ pan.
- Beat butter & sugar till pale yellow
- Add in the eggs & cardamom. Beat to form a unified batter
- Fold in the flour.
- Pour over greased pan & sprinkle almonds on the top.
- Bake at 180° C in a preheated oven for 15 minutes or till done (skewer test)
- Cool
- Mix together the icing ingredients to prepare the icing
- Pour the icing over the completely cooled cake.
Huma Kalim
Yields 6" Cake
Cardamom Cake with Saffron Icing is a cake packed with full of flavors in each bite. The toasted almonds balance the flavors with its crunchiness.
10 minPrep Time
15 minCook Time
25 minTotal Time
Ingredients
- I:For the cake
- 100 gm Self Raising flour OR 100 gm plain flour + 1/2 tsp Baking Powder
- 100 gm salted butter
- 100 gm sugar
- 2 large eggs
- 3 pods of cardamom crushed
- 3 tbsp warm milk
- 1/3 cup sliced almonds
- II :For the icing
- 1/2 cup icing sugar
- 1/4 tsp saffron
- 2 - 3 tbsp milk
Instructions
- Method
- Preheat the oven at 180° C. Grease the 6" pan.
- Beat butter & sugar till pale yellow
- Add in the eggs & cardamom. Beat to form a unified batter
- Fold in the flour.
- Pour over greased pan & sprinkle almonds on the top.
- Bake at 180° C in a preheated oven for 15 minutes or till done (skewer test)
- Cool
- Mix together the icing ingredients to prepare the icing
- Pour the icing over the completely cooled cake.
Calories
Fat
Carbs
Protein
