Cardamom Rose Cake with Almonds
Prep Time :
20 Minutes
Total Time :
45 Minutes
Servings : 8-10
Indulge in the aromatic blend of cardamom and rose with this delightful cake, enhanced with the crunch of toasted almonds – perfect for that special Iftar!
Ingredients
- 2 boxes Betty Crocker™ Super Moist Vanilla Cake Mix
- 1 tub Betty Crocker™ Vanilla Frosting
- 2 cups water
- 2/3 cup vegetable oil
- 6 eggs
- 1 tsp ground cardamom
- Zest of 1 lemon
- 1 tbsp rosewater
- 2 tbsp almonds, toasted
- 2 tbsp dried rose petals
Preparation
- Preheat the oven to 180°C and line two 8” round baking tins with parchment paper.
- In a large bowl, whisk together the cake mix, water, vegetable oil, eggs, cardamom, and lemon zest.
- Divide the batter between the prepared cake tins and bake for 35-40 minutes or until a skewer inserted into the center comes out clean.
- Allow the cakes to cool completely.
- To decorate, slice the rounded tops off of the cakes. Place one of the cakes onto a serving plate and place onto a cake turntable. Smear 1/3 of a tub of buttercream over the top of the cake, smoothing out with an offset spatula. Place the second cake on top. Place into the fridge to set for 15 minutes.
- Place the remaining buttercream into a large bowl and place over a pan of barely simmering water. Whisk in the rosewater and allow the buttercream to gently melt to create a glaze.
- Pour the glaze over the chilled cake, letting it drip down the sides. Sprinkle it with toasted almonds and dried rose petals.
- Place in the fridge to set for 15 minutes before serving.
