Gluten Free Cardamom Rose Cake

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This cardamom cake is infused with rose extract and spiced with cardamom. It's moist and rich plus you can't even tell it is gluten free.

Prep Time20

Cook Time40

Course: Dessert

Cuisine: Pakistani, Indian, South Asian

Servings:

Calories: 314kcal

Before you begin, remove your eggs and butter from the fridge and bring them to room temperature.
Preheat the oven to 350ºF/ 180ºC and Line the cake pan with parchment paper.
Crush the cardamom using a mortar and pestle. In a medium bowl, mix the dry ingredients and add the crushed cardamom seeds with a whisk and set aside.
In another large bowl, whisk the softened butter and sugar until well combined.
Add one egg at a time and stir to combine between each egg. Finally add the rose water and stir to incorporate it into the batter.
Gradually add the dry ingredients to the wet. Stir to incorporate before adding more.
Once everything is combined, pour the batter into the lined cake pan, tap it once or twice to settle the batter, and pop it in the oven for about 25-30 minutes. Watch the cake as ovens can vary. Test for doneness after about 25 minutes by inserting a toothpick. It's done if it comes out clean.
Take it out of the oven and let it cool in the pan for 15 minutes, then remove it from the pan and cool it on a wire rack.
Let it cool completely before dusting it with powdered sugar, chopped pistachios, and rose petals.

Rose water is available in most South Asian grocery stores. This is different from rose extract, which is more concentrated.
Arrowroot flour is easily available at South Asian grocery stores. It is commonly labeled as araroot powder, but it is the same.
Let the batter rest while the oven preheats. When baking with gluten-free or alternative flours, letting the batter rest helps maintain the texture of the final product.