Cardamom and Rose Olive Oil Cake

We’re so excited about the turning of the seasons to Spring, that we’re celebrating with this simply stunning Cardamom and Rose Olive Oil Cake from our friend and super talented baker, Karlee Flores from @oliveandartisan. (If you haven’t yet checked out Karlee’s creations, make sure you head over to her Instagram, it’s mouthwateringly good!)

Karlee created this bake using Nature Restore Dried Rose Buds which not only look and smell the part, they’re loaded with immune system supporting polyphenols and antioxidants too. Whoever said that all bakes had to be an unhealthy choice!?


Next time you’re in a baking mood, this cake is a must and it’ll make the perfect centerpiece. Here’s how to make it…

Prep Time: 25 minutes
Total Time: 1 hour 15 minutes
Makes: 1 9-inch cake


For the cake

2 tbsp Nature Restore Dried Rose Buds
2 cardamom pods
2 ¼ cups almond flour
1 ¼ tsp baking powder
½ tsp salt
1 cup sugar
6 eggs
½ cup olive oil 

For the glaze

2 ½ cups powdered sugar
¼ cup melted butter
¼ cup heavy cream 


For the cake

Preheat the oven to 375 degrees.
Grease a 9-inch cake pan and line with parchment paper.
Remove any stems from the dried roses and place the petals in a muddler.
Add the cardamom pods and muddle a few times to open the seeds.
Remove the shells from the cardamom pods and continue to muddle until it turns into a fine powder.
In a medium bowl, whisk the almond flour, baking powder, salt, and rose/cardamom mixture together.
In a separate medium bowl, whisk the eggs and sugar together for about 2 minutes.
While continuing to whisk, slowly stream in the olive oil.
Once combined, add in the dry ingredients.
Mix until well combined and place in the prepared cake pan.
Bake in the preheated oven for 35-40 minutes or until the center has set.
Let cool for 15 minutes before turning out onto a plate.

For the glaze

Place the ingredients together in a bowl and microwave in 15-second increments, mixing in between until a pourable, smooth, thick glaze appears. This should take about 3-4 15 second increments.
Pour the glaze on top of the cake and smooth.
Sprinkle on additional petals to decorate.
Let the cake come to room temperature before cutting and serving.


Don’t forget to tag us with your versions @nature.restore and Karlee @oliveandartisan!