Cardamom cake [Ragnhild Langlet] from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 266) by Niloufer Ichaporia King

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Jardalu fool

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Improves in flavour over several days. See recipe for variation. This recipe appears in the "Tea party" menu on P285, and the "Summer major birthday dinner" menu on P285.

  • stef on April 18, 2018

    This cake was requested for a birthday. I made salted caramel sauce to accompany it. Delicious

  • DKennedy on April 25, 2014

    Outstanding. I made a mistake and left out the melted butter so I had to incorporate it at the end. Even with this error, the cake was wonderful. The sliced almond crust makes for a beautiful presentation.

  • stockholm28 on April 20, 2014

    This is an excellent version of cardamom cake. It uses no baking powder. The eggs are beat with the sugar until they are really light. You then fold in the flour and melted butter.

  • westminstr on January 10, 2014

    This was delicious, though I may want to try reducing the sugar a bit next time. Also might experiment with using browned butter and adding some lemon zest. Very powerful cardamom flavor.

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