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

1. Preheat the oven at 180° C. Grease the 6″ pan.
2. Beat butter & sugar till pale yellow
3. Add in the eggs & cardamom. Beat to form a unified batter
4. Fold in the flour.
5. Pour over greased pan &  sprinkle almonds on the top.
6. Bake  at 180° C in a preheated oven for 15 minutes or till done (skewer test)
7. Cool
8. Mix together the icing ingredients to prepare the icing
9. Pour the icing over the completely cooled cake.

Huma Kalim

Yields 6" Cake

Cardamom Cake with Saffron Icing

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

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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

1. Method
2. Preheat the oven at 180° C. Grease the 6" pan.
3. Beat butter & sugar till pale yellow
4. Add in the eggs & cardamom. Beat to form a unified batter
5. Fold in the flour.
6. Pour over greased pan & sprinkle almonds on the top.
7. Bake at 180° C in a preheated oven for 15 minutes or till done (skewer test)
8. Cool
9. Mix together the icing ingredients to prepare the icing
10. Pour the icing over the completely cooled cake.

7.8.1.2

86

https://www.ghezaeshiriin.com/2018/06/cardamom-cake-with-saffron-icing/

Nutrition

Calories

2428 cal

Fat

116 g

Carbs

379 g

Protein

39 g

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