Iranian Cardamom Tea Cake

Serves 6-8
Time 1-1.5 hours


1-1/4 cups plain flour
½ tsp baking powder
¼ tsp cardamom powder
Pinch of salt
100g Mawa, crumbled (available in Indian grocers)
85g unsalted butter, at room temperature
1 cup sugar
2 eggs, at room temperature
100ml milk
¼ cup flaked almonds
¼ cup pistachios, roughly chopped


Preheat oven to 180°C. Grease and adequately dust a cake tin, or cover with baking paper and set it aside for later use.

Place all of the ingredients, except for the milk, into the food processor and blend. Add the milk slowly while blending until there is a batter consistency.

Pour the batter into the prepared pan and even out the top. Sprinkle the flaked almonds and pistachios around the surface. You can also sprinkle some additional cardamom powder for added flavour.

Place the tin in the preheated oven to bake for 45 mins – 1 hour or till a skewer inserted in the centre of the cake comes out clean.

Remove the cake from the oven, allow it to cool and serve.