Cake Baghlavai - Persian Baklava Cake with Rose Water and Cardamom

This is my mom's recipe. It is a very dense cake. I like the fact that it's not too sweet, the cake itself that is (without the syrup). My mom's original recipe has half of the cake batter plus all of the syrup. I don't like it that way so I double the cake and keep the syrup the same. It's super sweet otherwise. Honestly I like the cake even without the syrup! You can top it with vanilla ice-cream, or whipped cream and sprinkle it with some ground cardamom.  YUMMY!

Takes about 1 hour to make

Serves 8-10 

FUNDABBLER FACT

Topically rose water is great for the skin helping to reduce swelling and redness. When ingested, "rose water is very rich in flavonoids and vitamins, including A, C, D, E and B3. Drunk as a tea , which has a sweet taste and fragrance, it enriches the body with vitamins and minerals and lowers the risks of bladder infections and  heart disease, relieves digestive problems and nervous tension and relieves eye irritation".

INGREDIENTS

CAKE

Ground almonds - 4 cup 

All purpose flour - 2 cup 

Eggs - 6

Sugar - 2 cup 

Baking powder - 1 teaspoon 

Ground Cardamom - 1 teaspoon

Rose water- 1 estekan  golab = 1/2 cup 

Water - 6 table spoons 

Unsalted melted butter- 2 sticks 

SYRUP

Sugar -1 cup 

Water - 1 cup 

Rose water - 1/2 cup 

syrup needs to be hot/warm to put on cake

INSTRUCTIONS

Ground blanched almonds (or buy ground blanched almonds)

Mix eggs in machine for about 2 min

Add Rose water

Add sugar in eggs and stir.

Add ground almonds and stir

Add butter and stir

Add the flour and baking soda

Add Cardamom

And 3 table spoons water and let stir

Mix 2 more min

Butter/Oil pan and put in preheated oven to 250F cook for 45 min

(check at 35 min)

Cut cake into diamond shape (Do it in diagonals and let the lines lead to diamonds)

and pour on syrup

Let it sit a bit to absorb.

Serve and Enjoy!