Almond Cardamom Cake with Rosewater Glaze
Adagio's Almond Cardamom Cake rooibos tea adds a flavorful twist to ordinary boxed cake mix. Brew a strong cup of tea to replace the water called for in the mix, and bake as directed. I'll be honest, though, the rosewater glaze truly makes this cake. Even if you make it thick like I did, the glaze will seep into the cake as it ages, keeping it from drying out and infusing it with even more flavor. If you're not a fan of rose, though, you could just use regular water and flavor the glaze with a little almond extract.
2 h 30 m 1Ingredients
- 2 rounded teaspoons Almond Cardamom Cake tea
- 1 cup (8 ounces) water
- Nonstick spray
- Flour - enough to coat cake pan
- 1 Box Yellow Cake Mix, plus additional ingredients as specified in package directions
- 1 cup powdered sugar
- 1-2 Tablespoons rosewater
- 2 tablespoons sliced almonds, toasted
- 1 teaspoon dried rose petals (or more to taste)
Directions
1. Steep all the tea in eight ounces boiling water for at least 20 minutes or as long as overnight. (You may want to pour a little extra water into the steeping vessel to allow for the water that will evaporate and that the tea will absorb. The goal is to have a full eight ounce cup of tea to use when preparing the cake.)
2. Preheat the oven to 350°F (325°F for a nonstick pan) or to the temperature specified on the box of cake mix. Thoroughly coat a 10” bundt pan with nonstick spray and coat with a dusting of flour.
3. Prepare the yellow cake mix as directed on the box but substitute the equivalent amount of tea for the amount of water specified by the mix directions. If this is more or less than a cup, adjust step one accordingly.
4. Pour the prepared cake mix into the prepared pan and bake according to the box’s directions, probably about 39-49 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes, and then remove the cake to a cooling rack to cool completely.
5. Once the cake is completely cool, prepare the glaze. Mix rosewater into one cup of powdered sugar in a small bowl until you have reached desired consistency. Drizzle the glaze over the cake, allowing it to run down the sides. Immediately, sprinkle the almonds and rose petals over the cake, pressing lightly to help them adhere.
