A cake like this is always remembered. Fragrant, pretty on account of a beautiful bundt shape and refreshing with a combination of juicy strawberries and subtle tones of cardamom, this strawberry, cardamom and rosewater bundt cake is something that can be whipped up any time.
A sour cream glaze is my go to for most cakes. Because It’s not sugary like a typical glaze and can be flavoured without any hassle, it’s the best choice for icing a cake. Replace strawberries with any other berry if you like.
Cardamom is such a beautiful spice if used in the right proportions. In India where I grew up, people also used it as a mouth freshner. It was too strong for my liking so I really just wanted to reserve the flavour and smell for a delicious aromatic, savoury curry or a creamy, lush dessert.
If you like the taste of cardamom in your cakes, don’t forget to try out my Blackberry, Sour cream, Cardamom Cake
Strawberry and Cardamom Cake with Rosewater Glaze
Makes a 8-cup bundt cake
1 cup (125 g) self raising flour, sifted
3/4 cup (71 g) almond meal/ground almonds
1 tsp powdered cardamom
3 large eggs
3/4 cup (150 g) granulated sugar
1/2 cup + 1tbsp (135 ml) vegetable oil
3/4 cup (180 ml) buttermilk
1/2 cup (72 g) strawberries, roughly chopped
Rosewater Sour Cream Glaze
2/3 cup (79 g) powdered sugar
2 tbsp (30 ml) sour cream
1 tsp rosewater
pink gel food colour (optional)
Make the cake : Preheat the oven to 325°F (163°C). Grease an 8-cup bundt pan really well.
In a medium bowl, place the flour, almond meal and cardamom.
Beat the eggs and the sugar until pale and fluffy, about 5 minutes. Add the oil and continue to beat until combined. Add the buttermilk. Beat the mixture slowly until blended.
Fold in the flour mixture until just combined. Do not over-mix the batter.
Pour the batter into the prepared pan and bake for 50-60 minutes or until cooked through (a skewer inserted in the middle should come out clean.
Make the sour cream glaze : In a small bowl, sift the powdered sugar. Add the sour cream and rosewater. Stir the mixture with a spoon until well combined. Add the colour as desired (insert a toothpick in the colour and use that to colour the glaze). Mix until smooth and no white streaks appear.
Assemble: Once the cake has cooled completely, pour the glaze over the sides and the top of the cake. Decorate with fresh strawberry slices and dried rose petals.
