A tender, fragrant cake that keeps for days — our answer to the afternoon coffee.
This is the cake we reach for when friends drop by unannounced. Olive oil keeps it moist for days, cardamom gives warmth, and a whisper of rose water carries the perfume of an Amman garden.
Beat eggs and sugar until pale, stream in the oil, then fold flour, ground cardamom and a pinch of salt. Bake low and slow, brush with a rose-water syrup while still warm, and finish with crushed pistachio.
It pairs beautifully with our single-origin filter coffee — the citrus notes in the cup lift the rose.
