Persian Cardamom & Rose Roulette by Chef Nadia Deljou of Delle Dining

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with additional flavor

rose water

💰Cheaper: orange blossom water

Orange blossom water offers a similar floral note

Preheat the oven to 350°F (175°C).

Grease and line a baking pan with parchment paper.

Beat eggs and sugar in a mixing bowl until light and fluffy, about 5 minutes.

Melt butter and let it cool slightly before adding to the egg mixture.

Mix in milk, rose water, and vanilla extract until well combined.

In a separate bowl, sift together flour, baking powder, ground cardamom, and salt.

Gradually add the dry ingredients to the wet mixture, folding gently until just combined.

Pour the batter into the prepared pan and smooth the top.

Bake for 25-30 minutes or until a toothpick inserted comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Whip heavy cream with powdered sugar until soft peaks form.

Spread whipped cream evenly over the cooled cake.

Sprinkle sliced almonds, chopped pistachios, and fresh rose petals on top.

Slice the cake into rolls and serve.

Cooking Techniques

Allergens