This is a deliciously fluffy and melt-in-your-mouth cake which is laced with cardamom flavor that will leave a taste in your mouth much after you clean off the plate. So, why I didn’t frost the sides??
1) I suck at frosting cakes
2) I think naked sided cakes are kinda in style now
For the recipe and more pictures:
For The Sponge Cake:
3 Cups Cake Flour
1 Cup milk
2 Sticks Butter
2 Cups sugar
2 Tsp Baking Soda
1 Tsp salt
For The Milk Syrup:
2 Cups whole milk
4 Cardamom pods
6 Tbs granulated sugar
1 Tsp rose water
Read full post: Cardamom Cream Cake
Gorgeous recipe, and I just love the rose petals on top! I use a lot of rosewater and cardamom in my Middle Eastern recipes, and though it’s definitely not a dessert for some palettes, I personally love it. And yes, unfrosted sides are indeed in style 🙂
Couldn’t live without Rosewater and cardamom in my Indian kitchen Ksenia just like you 🙂
Shut the front door! The cake is stunning! The flavors of cardamom are beautiful. In the last couple of years, I have really grown to appreciate and respect cardamom. Love, love it.
Thank you for sharing this beautiful cake and the recipe.
Thank you so much ❤️
Ha.. I know, right! 🙂