Cardamom, Blueberry, and Rosewater Layer Cake

One Year: Toasted Coconut Blondies
Two Years: Malted Milk Chocolate Chip Cookies
Three Years: Prune, Pistachio, and Dark Chocolate Muffins
Four Years: Goat Cheese-Garlic Toasts with Prosciutto, Arugula, and Truffle Honey

Cardamom, Blueberry, and Rosewater Layer Cake
Makes one layer cake

1 cup blueberries
1/3 cup granulated sugar
2 tsp lemon juice
1/2 tsp rosewater
1-2 tsp corn starch (optional)

2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/8 tsp ground cardamom
1 cup granulated sugar
1 stick unsalted butter, at room temperature
2 eggs
2 egg yolks
1 1/2 tsp pure vanilla extract
1 1/2 cups full-fat buttermilk

4 oz cream cheese, softened
1 stick unsalted butter, at room temperature
2 cups confectioner’s sugar
1 tsp pure vanilla extract
1 tsp rosewater

In a medium-sized pot, bring blueberries, sugar, and lemon juice to a boil, stirring frequently. Once boiling, reduce to a simmer, continuing to stir, until the mixture thickens (about 15-20 minutes). Remove from heat, then stir in rosewater. Allow to completely, then stir in corn starch in 1/2 tsp increments to thicken until liquid is still syrupy, but jelled.

Preheat oven to 350 degrees Fahrenheit. Grease two 9-inch round cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cardamom. In a large bowl, beat together sugar and butter until fluffy, about two minutes. Beat in eggs and egg yolks one at a time. Beat in vanilla. Beat in dry ingredients in thirds, alternating with buttermilk. Divide between cake pans and bake, rotating halfway through, for 18-20 minutes, or until a cake tester comes out clean. Let cool completely on a rack before assembling.

Beat cream cheese until smooth, then beat in the butter. Beat in the confectioner’s sugar in 1/2 cup increments, alternating with the vanilla and the rosewater.

Place one cake layer flat side-up on a cake stand. Smooth with half the frosting on top of the layer, leaving the sides unfrosted. Spoon blueberries on top of frosting, leaving about half an inch from the edge (as the liquid might spread just a little bit). Top with the other cake layer, flat side-up. Spread the remaining frosting on top cake layer. Serve. Cake will last up to three days, if kept refrigerated in a sealed container. If refrigerating for later, remove cake from refrigerator for 30 minutes before serving.


Add Yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.