Middle Eastern · Dessert
Cardamom Rice Flour Cake
A dense, fine-crumbed cake built on rice flour and ground almonds, perfumed with freshly ground cardamom and enriched with ghee, finished with a honey glaze and chopped pistachios. The rice flour gives a slightly grainy, moist texture distinct from a wheat sponge, closer in spirit to the semolina and nut cakes found across Middle Eastern baking traditions.
$1
15 minsPrep
30 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
389Calories
8.2gProtein
20.5gFat
45.1gCarbs
23.2gSugar
2.4gFiber
395mgSodium
120mgChol
7.9gSat Fat
210mgPotassium
74mgCalcium
1.2mgIron
0.3mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 170°C and grease a 10cm round cake tin, lining the base with a disc of parchment.
2
Sift the rice flour, almond flour, baking powder, ground cardamom and salt together in a bowl and set aside.
3
In a separate bowl, beat the egg and sugar with a hand mixer for 2-3 minutes until pale and slightly thickened.
4
Whisk in the melted ghee and whole milk until fully combined.
5
Fold the dry ingredients into the wet mixture in two additions, stirring just until no streaks remain.
6
Pour the batter into the prepared tin and smooth the top with a spatula.
7
Bake for 28-32 minutes until the top springs back and a skewer inserted in the centre comes out clean.
8
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
9
Warm the honey slightly and brush it over the top of the cooled cake, then scatter over the chopped pistachios before slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g sifted rice flour
- 0.7 oz20g almond flour
- 1.2 oz35g sugar white
- 11 egg, beaten (50g)
- 0.7 oz20g melted ghee
- 1.1 oz30g whole milk
- 0.1 oz2g ground cardamom
- 0.1 oz3g baking powder
- 0 oz1g salt
- 0.4 oz10g chopped pistachio
- 0.4 oz10g honey
