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Rose & Cardamom Tea Cake with a Cashew Frosting

Rose & Cardamom Tea Cake with a cashew frosting

Print Recipe
Serves: 1 loaf Cooking Time: 1 hour


  • Dry ingredients:
  • 1.5 cup flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 TBsp cardamom powder
  • Wet ingredients:
  • 1 cup yogurt/ curd
  • 3 eggs
  • 1/2 cup oil(any neutral oil)(canola/sunflower)
  • 1/2 tsp vanilla extract
  • 4 TBsp rose water
  • Zest of 1 lime
  • 1 cup granulated sugar(castor sugar)
  • For the cashew frosting:
  • 1 cup cashews (Soaked for 4-5 hours or overnight)
  • 3 TBsp maple syrup or 1-2 TBsp of honey
  • 1/2 tsp salt
  • 2.5 TBsp almond milk



In a bowl add all the wet ingredients except the eggs and blend well


Add the eggs one at a time and blend till the mixture is smooth


In a separate bowl sift the dry ingredients and mix them up with a whisk


Create a well like hole in your dry ingredients and slowly add the wet ingredients to the dry ingredient bowl


Stir this mixture with a spatula(don’t over mix it). Fold towards the end.


Properly grease a loaf tin with oil or butter and pour your batter(the level should be maximum 3/4th of the tin)


Bake this in a preheated oven at 180 C for 20-30 minutes or until the skewer comes out clean


Cool for 20 to 30 minutes


While the cake cools make your frosting. Add all the ingredients to the blender, make sure to rinse the cashews properly before adding them to the blender. Blend till you get a smooth consistency. Refrigerate the frosting for half an hour.


Top the cake with frosting along with some pistachios and edible dried rose petals



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