Rosewater Cake

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Rosewater Cake

Many of you have asked for the recipe of the cake I made in my workshop at A Taste of Persia Festival this weekend. The recipe first appeared in The Globe and Mail on December 1, 2015. (The recipes in the Globe are always in Imperial units; i.e., cups).

Here is the link to the piece I wrote. The recipe is below.

Rosewater Cake
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Rosewater Cake

This delicious cake is divine.
Author: Shayma Saadat

Equipment

  • 8-cup ring or bundt pan
  • mixing bowl

Ingredients

  • 1/2 cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 3 medium eggs
  • 3/4 cup buttermilk
  • 1 tbsp rosewater
  • 3/4 cup all-purpose flour
  • 1 cup blanched almond flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt

Instructions

  • Preheat oven to 350 F.
  • Grease and flour an 8-cup ring or bundt pan.
  • In the bowl of a food mixer, beat the butter and sugar on medium-high speed until lighter in colour and slightly increased in volume, about 4 minutes. Reduce the speed to medium and add eggs, one at a time, beating each addition until fully incorporated.
  • Alternate dry ingredients (all-purpose flour, almond flour, baking powder, sea salt) and wet ingredients (buttermilk and rosewater) into creamed mixture, beginning and ending with dry ingredients. Mix until well combined or finish gently by hand.
  • Transfer batter to pan and bake for 30-35 minutes. Oven temperatures can vary, so check with a toothpick to make sure it comes out clean.
  • Invert from pan once cake has cooled. Dust with icing sugar and adorn with rose petals.

Hi friend! I'm so happy you're here. As a multi-hyphenated Canadian, I call Toronto, Canada home – I live with my husband and 12-year-old son near a fake castle called Casa Loma. Everything I cook + share with you is based on the ethnic scents and spices of the countries of my heritage. I love to combine these flavors with the local bounty of my home in Canada.

12 Comments

  1. this looks lovely! what is the consistency of the cake? is it moist or on the crumblier/drier side? what do you think of doing a light icing on top…maybe with some lemon juice/zest? would that be overpowering? i love anything with rose, so can’t wait to try this!

  3. I remember this cake on instagram! The flavours sound lovely, and as usual your photography and styling are beautiful. Wish I could bake half as well as you… x

  4. Hi shayma Iam a great fan of your cooking . I have tried most of your recipes and impressed my hubby. Thanks for the wonderful recipes . Can you please give me the recipes of Kabul or biryani with chicken

  8. Just tried this recipe, taste and texture both great.

    Couldn’t find rosewater, so substituted with vanilla pod…, but still the result turned out to be amazing 🙂

    Thankyou shayma for sharing

  12. Pingback: 101 Food Blogs to Follow and Get Inspired - The Cookware Geek | The Cookware Geek

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5 from 1 vote (1 rating without comment)