Iranian almond cake with Colonna cardamom and rose oil

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  • 3 eggs
  • 100 gr sugar
  • 2 tsp green cardamom powder
  • 2 tbsp rose water
  • 125 ml/4.2 oz milk
  • 125 ml/4.2 RosaOliva oil
  • 130 g/4.6 oz flour
  • 1 ½ tsp baking powder
  • 150 gr/5.30 oz almond powder
  • 1 apple


Preheat the oven to 180 ° C.

In a large bowl, whisk the egg yolks with sugar until the mixture is white. Add the rose water, cardamom powder, milk and oil. Mix well. Add the flour, baking powder and almond powder; mix everything. Peel and coarsely grate the apple, add and mix.

Beat the egg whites until stiff and gently fold into the batter.

Choose a rectangular pan 30×20 cm or a similar sized round one. Grease or line if necessary. Pour the mixture in and bake for 25 to 30 minutes.

While baking the cake, prepare the syrup: 200 ml liquid honey, 50 ml rose water,1 lime. Pour the honey and rosewater in a saucepan. Thoroughly wash the lime and scrub well. Add the zest and juice.

Bring the syrup to a boil and simmer for a few minutes. Remove the cake from the oven and cover with the syrup, let it cool. Garnish with dried rose petals and pistachios.

The quantities are generous, but this cake will keep for several days without any problem.

For the rose petals, dry a few red rose petals from your garden. They should not be treated. They provide no fragrance, but are beautiful to decorate a cake.

Recipe by Agnes Nobecourt