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Cardamom Cake with Saffron Cream Cheese Frosting

Course Dessert
Keyword cake, cardamom, cream cheese, dessert, frosting, rosewater, saffron
Prep Time 30 minutes
Cook Time 30 minutes
Servings 12

Ingredients

For the Cake

  • 1/2 cup butter at room temperature
  • 3 Tbsp canola oil
  • 1 cup sugar white
  • 2 eggs large
  • 1 tsp lemon zest
  • 2 tsp lemon juice
  • 2 Tbsp rosewater
  • 1 tsp vanilla extract
  • 1 3/4 cups flour
  • 2 tsp ground cardamom
  • 1 tsp baking powder
  • 1/2 tsp salt

For the Frosting

  • 1 Tbsp rosewater
  • 1/2 tsp saffron
  • 250 g cream cheese softened (or 8 oz)
  • 1/4 cup butter at room temperature
  • 2 cups icing sugar

To Finish (optional)

  • 2 Tbsp chopped pistachios
  • 1 Tbsp dried rose petals

Instructions

For the Cake:

  • Preheat oven to 350 F. Grease an 8" square pan and set aside.
  • In a large bowl, cream with butter, oil, and sugar until fluffy. Add the eggs one at a time, beating between each addition.
  • Add the lemon zest, lemon juice, rose water, and vanilla. Beat well.
  • Add the flour, cardamom, baking powder, and salt. Beat just until mixed.
  • Scrape the batter into the prepared pan. Bake for 25-30 minutes or until a wooden skewer inserted into the centre comes out clean. Remove from oven and let cool on a wire rack.

For the Frosting

  • While the cake is cooling, prepare the frosting. In a small bowl, mix the rose water and saffron and let sit for 10 minutes to steep.
  • Beat the cream cheese and butter together until soft and creamy.
  • Add the icing sugar and ths rose water-saffron mixture to the cream cheese. Beat to incorporate.
  • Spread the frosting over the cooled cake. Sprinkle chopped pistachios and dried rose petals over the frosting.
  • Serve at room temperature.