Gulab Jamun Cake

INGREDIENTS: for 1 cake

Cardamom Cake

• 125 gram + 1tbsp Unsalted butter softened

• 165 gram All purpose flour

• 35 gram Dried nonfat milk powder

• 220 gram Granulated sugar

• 3/4 tsp Grounded cardamom

• 1/2 tsp Salt

• 1 tsp Vanilla extract

• 4 Large eggs

Gulab-Jamun Syrup

• 240 ml Water

• 220 gram Granulated sugar

• 1/2 tsp Saffron thread

• 8 Cardamom pods, slightly crushed

• 1 Cinnamon stick

• 1 tsp Rose water

• 2 tsp Fresh lime juice

For serving

• 190 gram Powder sugar

• 1 tbsp Dried rose petal (optional)

• 1 tbsp Pistachio,chopped

DIRECTIONS:

1. Grease the cake tin with 1tbsp of butter.

2. In a medium bowl, whisk the flour and milk powder together until well combined.

3. Add the butter, sugar & the ground cardamom into a separate bowl and mix with a hand mixer for 5-7 mins. The butter will start to turn fluffy.

4. Add salt & vanilla, stir to combine.

5. Add 1egg a time, beating well in between, each addition.

6. Add the flour mixture.

7. Mix until the dry ingredients are just incorporated.

8. Spoon the batter into the cake tin & tap the tin on the counter 3-5 time to remove air bubbles.

9. Bake the cake for 35-40 mins on 165C or until a toothpick inserted into the centre of the cake comes out clean.

10. 10mins before the cake is done baking make the syrup.

11. Add water, granulated sugar, saffron, cardamom pods & cinnamon stick to a small saucepan & bring it to a boil on medium heat. Simmer for 2mins.

12. Remove the pan from the heat and whisk in the rose water & lime juice.

13. Remove the cinnamon stick & cardamom pods from the syrup and discard.

14. Reserve 1/4cup of the syrup and set aside.

15 Poke holes on top of the cake.

16. Pour the rest of the syrup over the cake while it is still warm in the tin. It will look like a lot of syrup, but the cake will soak it all up.

17. Let the cake rest for 10mins then invert it onto a serving platter.

18. In a medium bowl whisk together the powder sugar & reserved syrup to make a glaze. 19. Pour the glaze over the cake, sprinkle with the dried rose petals (if using) & pistachios.

SLICE AND SERVE