Cake again because it’s holiday time! This Persian-inspired gluten-free zebra cake is perfumed with the intoxicating scents of rosewater and cardamom, tastes fabulous and is a bit showy too, perfect for a special occasion like this! The recipe makes a large cake good for a party.
I also like this cake because it’s gluten-free and when I make it I have no worries about friends and family who are gluten intolerant. The trick to make nuts work in this recipe is to use a bit of rice flour to give body to the batter.
This luscious cake was inspired by the flavours of my mum’s Nowruz (Persian New Year) baked goods. The whole house filled with the aroma of rosewater and the cardamom seeds that she ground to flavour her baghlava (Persian almond baklavas) and other sweets. She made walnut cookies, tiny mulberry-shaped marzipans (tut, toot), saffron-almond lozenges (loz) and lots more.
The best thing about this cake is that it tastes even better and gets moister and more fragrant after two or three days so you can make it ahead and have less work and stress to deal with on the day. But don’t worry, making this beautiful cake is not as difficult as it might look. I’ve made it all simple for you!
So if you are going to give this a try here are the ingredients that you will need:
For the almond-rosewater batter
For the walnut-cardamom batter
To decorate and serve