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Almond Cardamom Rosewater Cake Recipe from Tastes Like Home with Catherine Fulvio

Serves 8 to 10


For the Cake

  • 200g softened butter
  • 160g golden caster sugar
  • 4 free range eggs
  • 100g plain flour
  • 170g ground almonds
  • 2 tsp baking powder
  • 1 medium orange, zest only
  • ¾ tsp ground cardamom
  • 4 tbsp pistachios, roughly chopped
  • 3 to 4 drops rosewater
  • 70ml milk, you may need more
  • Pinch saffron

For the Syrup 

  • 180g caster sugar
  • 1 ½ lemons, zest and juice
  • ½ orange, zest and juice
  • 3 drops rosewater
  • Icing sugar, to dust
  • 3 tbsp pistachios, to decorate
  • Roses and petals, to decorate (organic)


  • Preheat the oven to 180°C/fan 160°C/gas 4.
  • Line the base of a 20cm springform tin with parchment. Brush the sides with melted butter.  
  • Place the butter and sugar into the bowl of a mixer and cream until pale and fluffy.
  • Add the eggs, one at a time.
  • Fold in the plain flour, ground almonds and baking powder, orange zest, cardamom and rosewater.
  • Mix the saffron into the milk and pour into the cake batter.
  • Spoon into the prepared springform tin.
  • Bake for 35 minutes until golden and cooked. Insert a skewer, when ready, it should come out clean. Transfer to a cooling rack.
  • To make the topping, mix all ingredients together. While the cake is hot, make holes in the cake with a skewer or carving fork, then evenly pour over the syrup. When cool, run a thin palette knife around the tin and remove from the tin.
  • When ready to decorate, place on a cake stand, dust the top of the cake with icing sugar, place the pistachio nuts around the rim of the top. Arrange roses and petals on top and serve.