Cardamom and Rose Water Cake with Ruby Ganache

Satisfy your sweet tooth with this easy to make treat


Created by
  • Julie Sharp - UK & Ireland Head of Chocolate Academy

Cardamom and Rose Water Cake with Ruby Ganache

Ingredients Preparation

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)

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)

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.

  • 150g
  • 6spoon(s)
    double cream (48%)

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

  • 20g
    chopped pistachios
  • 2spoon(s)
    rose petals
  • CHR-BS-21877

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

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