Rosewater, Cardamom Water And Saffron Cake Recipe
Ingredients:
- 1 and 1/3 cups of flour
- 3 eggs
- 2 teaspoons of saffron, brewed
- 1 cup of sugar
- 3/4 cup of oil
- 3/4 cup of a milk
- 1/5 cup of rose water
- 2 teaspoons of baking powder
- 2 tea spoon of cardamom water
- A pinch of salt (amount of salt between your thumb and index finger)
Instructions:
- Preheat the oven to 180°C (350°F).
- In a bowl, mix the flour, baking powder, and salt.
- In a separate bowl, beat the eggs with sugar until the mixture becomes light and fluffy.
- Add the saffron, oil, rosewater and milk mixture, and cardamom water to the eggs mixture and stir well.
- Gradually add the flour mixture to the egg mixture, and mix well until the batter is smooth.
- Grease a cake pan with some oil, and pour the batter into the pan.
- Bake the cake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool down in the pan for 10 minutes, and then remove it from the pan and transfer it to a wire rack to cool completely.
- Once the cake has cooled down, you can decorate it with some rose bud or icing sugar, if desired.