Cardamom and Rose Water Cake with Ruby Ganache

level 1

Satisfy your sweet tooth with this easy to make treat

Recipe components

Callebaut® ingredients

Cardamom and Rose Water Cake with Ruby Ganache


Preheat oven to 180°C/160°C Fan/Gas 5. Grease and line 6 mini loaf tins.

  • 200g
    softened unsalted butter
  • 150g
    golden caster sugar
  • 4piece(s)
    medium free-range egg

In a large bowl, beat together the butter and sugar with an electric whisk until fluffy. Add the eggs, one at a time, whisking until incorporated.

  • 125g
    plain flour
  • 250g
    ground almonds
  • 2spoon(s)
    powdered cardamom
  • 1spoon(s)
    Baking powder
  • 1spoon(s)
  • 1spoon(s)
    rose water
  • 2spoon(s)
    fresh milk
  • 1piece(s)
    zest and juice of lemon

Add the flour, ground almonds, cardamom, baking powder, salt, rose water, milk and lemon zest and mix until combined.

Divide the mixture evenly between the cake tins and transfer to the oven to bake for 30 minutes, or until golden.

Once baked, remove from the oven and transfer to a wire rack.

To make the ganache, melt the Callebaut® Ruby Chocolate Callets and double cream together. Once smooth and glossy, drizzle over the cakes.

  • As needed
    Callebaut® Ruby Blossoms
  • 20g
    chopped pistachios
  • 2spoon(s)
    rose petals

Garnish with pistachios, rose petals and Callebaut® Ruby Blossoms to finish.