Rose Water and Cardamom Cornmeal Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
An easy, gluten free cake.
  • for the cake
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup greek yogurt or ricotta
  • 1 cup ground almonds or almond meal/flour
  • 1 tsp vanilla extract
  • 1 1/2 tbsp rose water
  • 1 tsp cardamom powder
  • 1 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • for the glaze
  • 1 cup confectioners sugar, plus more for dusting
  • 1 tbsp lime or lemon juice
  • water
  1. Preheat oven to 375°F.
  2. Lightly oil or butter an 9" spring-form baking pan or cake pan. Set aside.
  3. In a large bowl, beat the butter with a hand mixer until light and creamy. Add in the sugar and beat until fluffy, a few minutes more. Add in eggs, one at a time, mixing until fully incorporated after each addition. Add in greek yogurt or ricotta, almond flour, vanilla extract, rose water and cardamom and mix well.
  4. In a separate bowl, combine the cornmeal, baking powder and salt. Fold into the almond meal mixture.
  5. Pour the cake batter into the prepared pan and bake for 35-40 minutes, until set. Allow the cake to cool, then remove from the pan.
  6. for the glaze
  7. Combine the confectioners sugar and citrus juice. Add water to achieved desired consistency. Pour glaze over the cake and let set a few minutes before serving. If desired, dust with additional confectioners sugar.
Recipe by FMITK: From My Impossibly Tiny Kitchen at