Cardamom and rosewater cake is a very fragrant and delicious cake with a very hollow and excellent texture.
Ingredients for 12 people:
- Flour: 2/5 cup flour
- Sugar: 1/5 cup of sugar
- Eggs: 8 eggs
- Baking powder: 1/2 tablespoon
- Vanilla: 1/4 teaspoon
- Ground saffron: 1/4 teaspoon
- Cardamom: 7 seeds
- rosewater: 1 cup
- Liquid oil: 1/5 cup
- Water: half a cup
- Raisins: Some if desired
- Pistachio powder: to decorate
First, turn the oven to 180 degrees Celsius to heat. Mix the flour with the baking powder and sift several times to lighten the flour.
Then break the eggs in a bowl and add vanilla, cardamom and saffron to it and stir for 5 to 6 minutes with a high speed mixer to multiply the volume of the eggs.
Then add sugar and stir a little more.
After the sugar dissolves in the egg, add the oil, rosewater and water and stir for about 10 to 15 seconds.
Add the sifted flour and baking powder mixture to your ingredients little by little and start stirring with a whisk.
Grease the bottom of the desired mold a little and pour the cake ingredients into the mold and if you want, pour some raisins on the cake ingredients.
Then place the cake tin on the middle layer of the oven for 45 minutes.