Rose & Lavender Cardamom Cake

This is a beautiful light, and airy cake that blends the sweet notes of rose and lavender with an undertone of cardamom all in a bite. It is perfect with an afternoon cup of tea!

I was watching Season 1 of the Great British Baking Show and Chetna Makan was one of my favorite contestants. She would always try to fuse her Indian heritage with classic British cakes. One ingredient she used the most was cardamom and she inspired me to up the ante on a classic tea cake. I hope you enjoy this recipe! It's one of my favorites 💜

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Rose & Lavender Cardamom Cake

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

1 cup all purpose flour

1/2 cup almond flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1&1/2 tsp cardamom

1/2 cup granulated sugar

8 tbsp of unsalted butter

2 eggs

1 tbsp rose water

1 tsp lavender extract

1 tsp vanilla extract

1/4 cup whole milk

Directions

1. Preheat oven to 350F and butter your pan. In a small pot over medium heat, add butter and cook till browned and has a nutty aroma. Set aside to cool completely.

2. In a medium bowl, sift in all your dry ingredients: all purpose flour, almond flour, granulated sugar, baking powder, baking soda, salt, and cardamom.

3. In a separate medium bowl, add your wet ingredients: eggs, rose water, lavender extract, vanilla extract, whole milk, cooled butter from step 1 and whisk.

4. Pour your wet ingredients into your dry ingredients bowl and whisk till combined.

5. Pour batter to your prepped pan and bake for 20-24 minutes. Cool completely before serving. As garnish, add chopped pistachios & and a dusting of confectioners sugar.