A delicate afternoon cake with flavours of rose, orange blossom and cardamom.
Preheat the oven to 320f. Coat (8-inch spring form pan) with butter and line the bottom with parchment paper. See notes if you are doubling the recipe.
In the bowl of your stand mixer, whisk the sugar and eggs until pale in colour and fluffy. Add in vegetable oil, rosewater, ground cardamom, almond extract and orange blossom water into the mixture and whisk well.
Add flour, baking powder and salt to the wet ingredients and gently fold until combined.
Pour the batter into the cake pan and bake for 20-25 minutes until tester comes out clean.
Cool on a rack for 5 minutes then transfer into a serving dish.
Mix powdered sugar, milk, almond extract and saffron in a small bowl. Use a spoon to combine all the ingredients until it forms a viscous paste. You do not want it too watery. If too thick, add a tiny bit of milk. If it is too watery add more icing sugar.
Spoon the icing over the cake and garnish with walnuts and rose petals, if using; serve. The cake will keep for up to three days. Ensure to keep it wrapped with tin foil, saran wrap, in a cake dome or in an air tight container.
* If you do not have orange blossom extract, you can substitute the quantity for orange zest instead (roughly one medium-sized whole orange)
** Don't have saffron? No problem. Omit this - the flavour will still be great. But really - get some saffron, it's a beautiful spice!
You can go ahead and double the ingredients for this recipe to fit a bundt pan. If you are doing so you will need to increase the temperature to 350F (180C) and bake for 30-35 minutes instead.