Saffron Rose Cake Recipe – Cardamom & Sesame Seed Delight

Last Updated on 2 months by Neha Deshmukh

Saffron Rose Cake Recipe – Cardamom & Sesame Seed Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a cake that’s a little bit special, a little bit fragrant, and totally delicious. This Saffron Rose Cake is exactly that. It’s a beautiful blend of delicate floral notes, warm cardamom spice, and a lovely nutty crunch from sesame seeds. I first made this for a friend’s birthday, and it was a huge hit – I’ve been perfecting it ever since! It’s surprisingly easy to make, and the aroma while it bakes is just heavenly. Let’s get baking!

Servings: 6
Cooking Time: 30 minutes
Preparation Time: 12 minutes
Difficulty: Easy

Why You’ll Love This Recipe

This cake isn’t just about the taste (though that’s a big part of it!). It’s about the experience. The subtle saffron and rosewater create a flavour profile that’s both comforting and exotic. Plus, the sesame seeds add a wonderful texture and a hint of nuttiness. It’s perfect for a special occasion, a cozy afternoon tea, or just when you need a little something sweet to brighten your day.

Ingredients

Here’s what you’ll need to create this delightful cake:

• 4 large eggs
• ½ cup sugar (approx. 100g)
• 1 tsp vanilla extract (approx. 5ml)
• 1 cup all-purpose flour (approx. 120g)
• 1 ½ tsp cardamom powder (approx. 7.5g)
• ½ tsp saffron strands (approx. 2.5g)
• 2 tbsp sesame seeds (approx. 15g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final result.

Saffron Strands: Quality & Blooming
Good quality saffron is key – it really impacts the flavour and colour. Don’t skimp here! Blooming the saffron (steeping it in warm liquid) releases its flavour and colour. I usually soak mine in about 2 tablespoons of warm milk for at least 30 minutes.

Cardamom Powder: Freshness & Aroma
Freshly ground cardamom is amazing. If you can, grind your own from the pods. Otherwise, make sure your cardamom powder is relatively recent – it loses its aroma over time.

Rosewater: Regional Variations & Substitutions
Rosewater can vary in strength depending on the brand. Start with a little and add more to taste. If you can’t find rosewater, you can substitute with orange blossom water, though the flavour will be slightly different.

Sesame Seeds: Black vs. White & Toasting
I prefer using white sesame seeds for this cake, but black sesame seeds work beautifully too – they add a more dramatic look. Lightly toasting the sesame seeds before sprinkling them on top enhances their flavour. Just a minute or two in a dry pan is all it takes!

Flour Type: All-Purpose vs. Cake Flour
All-purpose flour works perfectly well for this recipe. If you want an even more tender crumb, you can substitute half of the all-purpose flour with cake flour.

Step-By-Step Instructions

Alright, let’s get down to baking!

1. Preheat your oven to 180°C (350°F). Grease a tube pan or a 6-inch cake pan really well. Sprinkle half of the sesame seeds evenly over the bottom of the pan. This creates a lovely base.
2. In a large bowl, beat the eggs on high speed for about 5 minutes, until they become really foamy and pale. This is where the air gets incorporated, making the cake light and fluffy.
3. Gradually add the sugar to the eggs, beating for another 2-3 minutes. You want the mixture to become light and creamy. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour and cardamom powder. This ensures the cardamom is evenly distributed throughout the cake.
5. Gently fold the flour mixture into the egg mixture. Be careful not to overmix – you want to keep all that lovely air in there! Fold until just combined.
6. Add the saffron-infused milk (and the saffron strands themselves!) and the rosewater to the batter. Gently blend it in. The batter should be a beautiful golden colour.
7. Pour the batter into the prepared pan. Sprinkle the remaining sesame seeds on top.
8. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
9. Let the cake cool slightly in the pan before inverting it onto a plate. Serve warm or at room temperature.

Expert Tips

• Don’t open the oven door while the cake is baking! This can cause it to collapse.
• If you’re worried about the cake sticking, you can line the bottom of the pan with parchment paper.
• For a more intense saffron flavour, use a little more saffron – up to ¾ tsp.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation: I’ve experimented with using applesauce as an egg replacer (about ¼ cup per egg) and plant-based milk. It changes the texture slightly, but it’s still delicious!
Gluten-Free Adaptation (using almond flour blend): My friend, who’s gluten-free, loves this cake made with a good quality almond flour blend. You might need to add a little extra liquid.
Spice Level Adjustment (increasing cardamom): If you really love cardamom, feel free to add another half teaspoon. It’s a flavour that really shines in this cake.
Festival Adaptation (Navratri/Diwali – offering as prasad): This cake is lovely to offer during festivals. It’s a sweet treat that’s sure to be appreciated.

Serving Suggestions

This cake is wonderful on its own, but it’s even better with a cup of chai or a glass of milk. A dollop of whipped cream or a sprinkle of powdered sugar adds a nice touch too.

Storage Instructions

Store the cake in an airtight container at room temperature for up to 3 days. It also freezes well – just wrap it tightly in plastic wrap and then in foil.

FAQs

Can I make this cake ahead of time?
Yes, you can! It actually tastes even better the next day. Just store it properly.

What is the best way to bloom saffron?
Warm milk is the classic method. You can also use warm water, but milk adds a little extra richness.

Can I substitute rosewater with another flavoring?
Orange blossom water is the closest substitute. A tiny drop of rose extract can also work, but be careful – it’s very potent!

What if I don’t have a tube pan?
A regular 6-inch cake pan will work, but the baking time might be slightly longer.

How can I tell if the cake is fully baked?
The toothpick test is the best way! If it comes out clean, the cake is done. You can also gently press the top – it should spring back.

Enjoy baking (and eating!) this Saffron Rose Cake. I hope it brings a little bit of sunshine to your day! Let me know how it turns out in the comments below.