Cardamom Saffron Cake with White Chocolate

Chavvi, author of the blog Yellow Thyme, created what she calls an Indian Fusion Cake. I loved the combination of warm cardamom and earthy saffron in this cake, so I adapted her recipe with a few changes. The top of the cake is drizzled with white chocolate ganache and bejeweled with toasted nuts and rose petals. It is a beautiful as it is delicious.

Sweets

Indian

Author: Cary Kelly

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Cardamom Saffron Cake with White Chocolate Ganache

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Cardamom is such a warm spice and I love it in desserts. This cake is full of exotic flavor and looks beautiful displayed on a special cake stand. Mine was made by local potter Leigh Dugan.Do use a good quality white chocolate for the ganache - Valrhona or Guittard are best. This recipe was inspired by one developed by Chhavi on her blog Yellow Thyme - https://www.yellowthyme.com/saffron-cardamom-milk-cake-with-white-chocolate-ganache/.

Ingredients

Cake Batter

• 1 1/2 cups AP flour
• 1 1/2 Tsp baking powder
• 1/2 Tsp baking soda
• 2 eggs (or 1/4 cup whole milk yogurt)
• 3/4 cup whole milk
• 1 cup caster sugar
• 4 Tbl softened butter
• 1 Tsp vanilla extract
• 1/2 Tsp pistachio extract (or almond)
• 1 Tsp saffron threads
• Seeds of 2 green cardamom pods (or 1 Tsp ground cardamom)

White Chocolate Ganache

• 10 oz white chocolate, chopped
• 2/3 cup heavy cream
• 1 1/2 Tbl butter, cut into 3 small pieces, softened
• Seeds of 2 cardamom pods (or 1 Tsp ground)
• Few threads of saffron

Instructions

Garnish

1. 3 Tbl raw cashews
2. 3 Tbl raw pistachios
3. 3 Tbl raw slivered almonds
4. 3 Tbl organic rose petals
5. 3 Tbl sugar

Make the Cake Batter

1. Preheat oven to 350°
2. Butter (or spray) an 8" cake tin and line the bottom with parchment. Be sure to butter the parchment, too. You can use a 9" pan, just adjust baking time by subtracting 10 minutes
3. Mix flour, baking powder and baking soda in a bowl and set aside
4. In a separate large bowl, using a hand beater, beat eggs and sugar until pale in color. If using yogurt, beat until well combined.
5. Heat the milk and butter in a saucepan on medium heat until it just begins to bubble around the edge and steam. Do not allow to boil
6. Add saffron, cardamom seeds, and extracts to the milk. Stir until butter is completed melted.
7. Pour a little of the hot milk into the egg mixture very slowly, beating on a low speed. Once combined, add the rest of the milk mixture and combine
8. Stir in the dry ingredients and mix just until combined
9. Pour batter into the prepared cake tin. Bake for about 35 minutes or until a toothpick or sharp thin-bladed knife comes out clean.

Make the White Chocolate Ganache

1. While the cake is baking, roughly chop the white chocolate bar and put in a glass bowl
2. Heat the heavy cream until just at a boil
3. Remove the cream from the heat and pour over the white chocolate
4. Let sit for 30 seconds, then add saffron and cardamom seeds. Gently stir in small circles from the middle to the ends
5. When the ganache is completely smooth, add butter one piece at a time stirring until incorporated, completely smooth, and shiny
6. Allow to cool to room temperature, then pour over the middle of the cake and allow to run to the ends

Make the Garnish

1. After the cake is out of the oven and the ganache is cooling, preheat oven to 400°
2. Chop all of the nuts to about the same size
3. Spread on a baking sheet. Roast until just light brown
4. Remove and allow to cool
5. Once completely cool, mix in rose petals and sugar
6. Sprinkle over the top of the cake

Notes

Find organic rose petals at Rose Dose and Mountain Rose Herbs

You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional.

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