Rosewater Cardamom and Orange Genoese Cake


  • 8 eggs
  • 250g caster sugar (1 and 1/4 cups)
  • 2 tbsp rosewater
  • 250g plain flour (2 cups)
  • the seeds of 6 green cardamom pods
  • pinch of salt
  • 120g butter melted (9 tbsp)

For frosting add

  • 300g butter (1 and half cups)
  • 250g icing sugar (2 and half cups)
  • zest of 1 large orange
  • few tbsp of juice


  1. Preheat the oven to 180c 350f
  2. Line the bottom for for tins, two 11 inch and two 9 inch
  3. Add water to a pan and start to boil, place a large bowl over the top and add the eggs, sugar and rosewater, whisk using an electric hand held mixer until the mixture becomes pale and frothy, continue mixing off the heat until the mixture becomes thick and leaves a trail with the whisk is lifted up.
  4. The mixture tripled in size so i transferred it into a larger bowl, sift in the flour and ground up cardamom and gently fold in, then finally pour in the melted butter and gently fold that in, pour into the tins then bake for 35/35 minutes
  5. Let cool in tin for 10 minutes then remove and let cool completely.

For frosting add

  1. Mix the butter until soft, then add the zest, juice and icing sugar and mix until thick, take the cake and add a layer of orange curd then pipe on the butter cream, then build up the cake layer by layer.
  2. Use wooden dowels so the top cake does not squash the bottom cake
  3. To candy the rose petals brush on egg white then dip in caster sugar and leave over night of for a few hours to harden.
  4. To decorate cake add petals around the edge of the top layer then keep adding more petals until it gets to the centre.

Source: Twigg Studios

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