Gulab Jamun Cake
A unique cake blending the flavors of cardamom, saffron, and rose water with a moist pound cake, soaked in sweet syrup for a delightful dessert experience.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 2 sticks unsalted butter, softened, plus 1 tablespoon for greasing
- 1 ⅓ cups all-purpose flour (165 g)
- ⅓ cup dried nonfat milk powder (35 g)
- 1 cup granulated sugar (220 g)
- ¾ teaspoon ground cardamom
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup water (240 mL)
- 1 cup granulated sugar (220 g)
- ½ teaspoon saffron threads
- 8 cardamom pods, slightly crushed
- 1 cinnamon stick
- 1 teaspoon rose water
- 2 teaspoons fresh lime juice
- 1 ¾ cups powdered sugar (190 g)
- 1 tablespoon dried rose petals (optional)
- 1 tablespoon pistachios, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf or bundt pan with the extra tablespoon of butter and dust with flour.
- Cream the softened butter and granulated sugar together until fluffy and pale, about 3-4 minutes. Add the eggs one at a time, beating well after each addition.
- In a separate bowl, combine all-purpose flour, milk powder, ground cardamom, and kosher salt. Gradually add this mixture to the butter-egg mixture and stir in the vanilla extract.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- For the syrup, combine water, granulated sugar, saffron, cardamom pods, and cinnamon stick in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and stir in rose water and lime juice.
- Once the cake is out of the oven, poke small holes on the top and pour the warm syrup over the cake. Let it cool completely before serving.
- Sift powdered sugar over the cooled cake and optionally garnish with dried rose petals and chopped pistachios.
Notes
Fresh spices yield the best flavor. If rose water isn’t preferred, it can be omitted or replaced with orange blossom water.