This Gluten Free Rose and Cardamom Cake may be my favorite tea cake of all time. Soft, crumbly, perfect whether paired with cappuccino for breakfast or chamomile tea in the afternoon. Fragrant cardamom spice and rose essence bring worldly and luxurious taste to any hour of the day.

Ingredients:

• 1/2 cup unsalted butter
• 1 cup King Arthur Flour Gluten Free Measure for Measure Flour 
• 1/2 cup almond flour 
• 1 teaspoon baking powder 
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt 
• 1/2 teaspoon ground cardamom
• 2 large eggs, at room temperature 
• 1/2 cup granulated sugar 
• 1/4 cup whole milk, at room temperature 
• 1 tablespoon rose water 
• 1/2 teaspoon orange zest (grated fresh from orange rind)
• 1 tablespoon confectioners’ sugar for garnish
• 1 tablespoon edible flowers for garnish (optional) 
• 1 tablespoon chopped pistachios for garnish (optional)

Instructions:

• Preheat oven to 350º.
• Grease an 8” cake pan and line the bottom with a circle of parchment paper.
• Melt the butter in a small saucepan over medium heat and cook until the milk solids start to caramelize and smell toasty. Remove the pan from the heat and let cool to room temperature. 
• In a mixing bowl, combine measure for measure flour, almond flour, baking powder, baking soda, salt, and cardamom. In a separate bowl, whisk together the eggs, sugar, milk, rose water, orange zest, and cooled butter. 
• Pour the wet ingredients into the dry ingredients and whisk to combine. Pour the batter into the prepared pan. Bake the cake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. 
• Remove the cake from the oven and let it cool in the pan for a few minutes. Invert it onto a cooling rack to finish cooling completely. Before serving, dust the top with confectioners’ sugar and sprinkle the edges with flower petals and chopped pistachios. 
• Store any leftovers at room temperature, well wrapped, for several days.