Yakh Dar Behesht (cardamom And Rosewater Cake)

Yakh Dar Behesht, also known as Cardamom and Rosewater Cake, is a delightful dessert from Caspian cuisine that combines the aromatic flavors of cardamom and rosewater. This moist and fragrant cake is perfect for special occasions or as a sweet treat with tea or coffee.

Vegan Vegetarian Dessert Caspian Cake Rosewater Cardamom
Yakh Dar Behesht (cardamom And Rosewater Cake)

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 1 cup non-dairy milk
  • 1 tsp ground cardamom
  • 2 tbsp rosewater

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix the vegetable oil, non-dairy milk, cardamom, and rosewater.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Pour the batter into the prepared cake pan and smooth the top.
  6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Slice and serve the Yakh Dar Behesht cake, optionally garnished with a sprinkle of powdered sugar or edible rose petals.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
3g
Fat
14g

Supplies

9-inch round cake pan Wire rack

Tools

Whisk Mixing bowls Spatula Measuring cups and spoons

Serving suggestions

Serve the Yakh Dar Behesht cake with a dollop of whipped coconut cream and a sprinkle of crushed pistachios for a delightful presentation.

Tips & tricks

For an extra fragrant touch, sprinkle a few drops of rosewater over the sliced cake just before serving.

Cost

$10