Cardamom Rose Loaf
This cardamom rose loaf is perfect when you want to brighten up your day. Cardamom and rose pair beautifully with olive oil and lemon zest to create a moist loaf.
Ingredients
- 11/2 cups (180 g) all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3/4 cup (150 g) sugar
- Zest of 1 lemon
- 8-10 cardamom pods crushed
- 2 tablespoons lemon juice
- 1 cup greek yogurt
- 2 large eggs
- 2 teaspoons rosewater
- 1/2 cup (125 ml) olive oil
- 3/4 cup (100 g) icing sugar
- 1-2 tablespoons lemon juice
- 2-3 (15 - 20 g) tablespoons raw shelled pistachio, roughly chopped
- 1 teaspoon crushed dried rose petals
Directions
- 1
Preheat the oven to 350 F (180 C). Lightly grease and flour a 9 x 4 - inch loaf pan and line the bottom with parchment.
- 2
In a medium bowl, sift the flour, baking powder, and salt.
- 3
In a mortar and pestle, crush the cardamom pods. Discard the green outer shell, and crush the black seeds to a coarse powder.
- 4
In a large bowl, combine sugar with lemon zest and crushed cardamom seeds and rub together with your fingertips till the oil from the zest and cardamom combine with the sugar and makes it fragrant.
- 5
Whisk in the greek yogurt, eggs, olive oil, lemon juice, and rosewater until well combined.
- 6
Carefully add dry ingredients to the wet and stir until well combined.
- 7
Scrape the batter into the prepared loaf pan, smoothing the top with a spatula.
- 8
Bake for 40-50 minutes until the top of the cake is golden, the edges pull away from the sides of the pan, and a tester inserted in the center comes out clean.
- 9
Let the cake cool in the pan for 15 minutes. Then remove it from the pan and let it cool on a wire rack.
- 10
To prepare the glaze, combine icing sugar and lemon juice and mix till it is a pourable consistency.
- 11
Pour the glaze over the cooled cake and top with chopped pistachio and dried rose petals. Slice and Enjoy.