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Cardamom & rose magic cake

This cake is magical because it is made in a single dough in order to obtain 3 layers in the end: below a thin layer of flan, in the middle a layer of pastry cream and on top a layer of sponge cake. You will love it!


Preparation: 15 minutes

Cooking: 50 minutes

Servings: It all depends on your sweet tooth!



  • 4 eggs at room temperature
  • 150g sugar
  • 2 tbsp. of pure Saffron wild rose water (it can be more… too good!)
  • 125g of butter
  • 115g flour
  • 2 tbsp. ground cardamom
  • 1 pinch of salt
  • 2 cups of milk (ideally 3.25%)
  • A few drops of lemon juice
  • 1 heaping teaspoon of honey
  • 1 teaspoon of Pure Saffron wild rose water
  • Crushed pistachios
  • Dried organic rose petals



  • Preheat the oven to 300°F.
  • Warm the butter in the microwave.
  • Warm the milk in the microwave.
  • Separate egg yolks and egg whites.
  • Beat egg yolks, sugar and 2 tbsp. rose water for a few minutes.
  • Add the melted butter and continue beating.
  • Sift the flour, cardamom and salt over the mixture. Mix quickly with the mixer.
  • Very gently add the lukewarm milk. Beat to mix well.
  • Wash and dry the whisks.
  • Whip the whites and a few drops of lemon juice until stiff.
  • Gently fold the egg whites into the batter in several batches using a spatula.
  • Pour the mixture into a square pan (8″x8″).
  • Bake for 50 minutes.
  • Allow cake to cool before unmolding. Just invert it once on a plate and then a second time on a serving platter.
  • For the finish, mix the honey and the rose water then lightly brush the cake on the sponge cake side.
  • Sprinkle with crushed pistachios and rose petals.​


Giving credit where credit is due:

This recipe and accompanying image are from a blog we love. Here is the link to access the original recipe and familiarize yourself with this wonderful blog: