After baking, I pour over a generous amount of golden saffron syrup that soaks right into the cake, giving it that perfect, melt-in-your-mouth sweetness. The cardamom, combined with the rich saffron, creates this perfect dance of flavors—just enough spice to balance out the sweetness.
Let’s get started!
Preheat oven to 350F and line a 8×8″ pan with parchment paper. Set aside. In a large bowl, beat together the butter and sugar until pale and fluffy. Add in the eggs one at a time, beating well after each addition. Add the yogurt and mix until smooth.
Sift in the flour, milk powder, cardamom powder, baking powder, and salt. Mix until just incorporated, be careful not to over mix! The batter will be thick.
Scoop into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Make the syrup: In a saucepan over medium-high heat, add water, sugar, saffron, and cardamom pods. Bring to a boil and let simmer for 5 minutes. Remove from heat and whisk in the rose water and lemon juice.
Poke small holes in the cake with a cake tester, since there’s no glaze or icing we want our holes to be invisible. Pour the warm syrup while the cake is still warm.
Allow to rest for 5 minutes, then transfer to a serving platter. Sprinkle with crushed pistachios and enjoy!
Check out the video on how to make it:
Gulab Jamun Cardamom Cake
Ingredients
Cake:
- 1 cup unsalted butter softened
- ⅔ cup sugar
- 4 large eggs
- 2 tbsp yogurt
- 1 cup all purpose flour
- ⅔ cup milk powder
- 1 tsp cardamom powder
- ½ tsp baking powder
- ½ tsp salt
Syrup:
- ⅔ cup sugar
- ⅔ cup water
- 5 pods cardamom crushed
- ¼ tsp saffron
- ½ tsp rose water
- 1 tsp lemon juice
Garnish:
- crushed pistachios
Instructions
- Preheat oven to 350F and line a 8x8" pan with parchment paper. Set aside.
- In a large bowl, beat together the butter and sugar until pale and fluffy. Add in the eggs one at a time, beating well after each addition. Add the yogurt and mix until smooth.
- Sift in the flour, milk powder, cardamom powder, baking powder, and salt. Mix until just incorporated, be careful not to over mix!
- Scoop into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Make the syrup: In a saucepan over medium-high heat, add water, sugar, saffron, and cardamom pods. Bring to a boil and let simmer for 5 minutes. Remove from heat and whisk in the rose water and lemon juice.
- Poke small holes in the cake with a cake tester and pour the syrup while the cake is still warm. Allow to rest for 5 minutes, then transfer to a serving platter.
- Sprinkle with crushed pistachios. Enjoy!
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