Gulab Jamun Cardamom Cake
Treat yourself to a slice of heaven with this gulab jamun cake. Soft, fragrant, and infused with cardamom, it’s drenched in a golden saffron syrup that brings all the cozy, sweet, and spiced vibes in every bite.
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!