Lemon Rose Cardamom Cookie Cake
Soft & chewy lemon rose cardamom cookie cake with a honey cream cheese frosting. A simple, elegant spring dessert for a brunch, baby or bridal shower or any gathering.
Servings: 12 slices
Calories: 359kcal
Equipment
- springform pan 9 x 9 greased and bottom lined with parchment paper or cake pan
Ingredients
Cookie Cake
- 2 and ¾ cups flour gluten free measure for measure or all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons cardamom dried ground
- 1 teaspoon ground rose tea buds organic
- 1 cup butter unsalted
- ¾ cup granulated sugar
- ¼ cup brown sugar light or dark packed
- 1 egg large
- 2 teaspoons rose water (homemade or store bought)
- 1 tablespoon lemon zest or zest from one lemon
Lemon Rose Cream Cheese Frosting
- 8 ounces cream cheese full fat, softened to room temp
- ¼ cup honey raw
- 1 teaspoon rose water or to taste
- 2 teaspoons lemon zest
- 1 teaspoon matcha green tea powdered, optional for green frosting
- pink natural food dye we used ½ teaspoon dried ground red dragon fruit powder, or use a very small amount of food gel.
Garnishes
- 3 honey candied lemon slices optional
- dried rose tea buds and ground rose leaves optional
- lemon zest optional
- lemon twills optional
Instructions
Bake Cookie Cake
- Preheat oven to 350 degrees F (180 degrees C). Grease a 9 inch springform pan on sides and line the bottom with parchment paper. Set aside
- In a large bowl, combine the dry ingredients (flour, baking soda, salt, cardamon and ground rose leaves) and mix well. Set aside
- In a separate large mixing bowl, on medium speed cream together the wet ingredients (butter, granulated sugar and borwn sugar until light and fluffy). Then add in the egg, rose water and lemon zest and mix well.
- Slowly add the dry ingredients, a little at a time, into the wet ingredients until a cookie dough is formed. Shape into a ball.
- Press the lemon rose cardamom cookie dough evenly into the prepared 9 x 9 springform pan. Bake on the center rack for 18 to 22 minutes or until the edges begin to turn golden brown. Cool in pan.
- Once the cookie cake is completely cooled, carefully remove the edges of the spring form pan but do not remove the cookie from the bottom part of the springform pan. (You can use the pan again to store and transport)
Make Lemon Rose Cream Cheese Frosting
- Place cream cheese, honey, rose water and lemon zest in a large mixing bowl. Beat with hand held or stand mixer on medium heat until smooth, light and fluffy.
- If desired, separate ¼ cup of frosting and add 1 teaspoon of matcha green tea powder and stir to make a green frosting. With the remaining frosting tint with small amount of natural food dye to make pink.
Decorate (Optional)
- Frost the top of the cookie cake with lemon rose cream cheese frosting.
- Top with honey candied lemon slices, ground dried rose tea petals, lemon zest, lemon twills and use a piping bag to add small leaves and flowers as desired.
- Slice and enjoy!
Video
Notes
Recipe Tips
- No 9-inch springform pan? Use a cake pan lined with parchment paper that is a bit longer so you can grab the edges and pull the cookie out of the pan.
- No store-bought rose water? Make your own rose water by simmering organic dried rose tea buds in distilled water until the water is deeply pink and the aroma is floral. It’s easy and ready in about 15 minutes.
- Don’t overbake! Bake time is 18 to 22 minutes. Start checking on it at the 15-minute point. The secret to a chewy cookie cake is to underbake slightly and leave the heat of the pan cook it the rest of the way.
- The cookie cake dough can be made and stored in a covered container up to 3 days before baking.
- Rose & Lemon Cream Cheese Frosting with honey can be made up to 24 hours in advance and stored in the refrigerator in a covered container.
- Use a springform pan to bake, store and transport your cookie cake in. Replace the sides back to the springform pan after it is decorated. Cover with cling wrap and then aluminum foil (just because cling wrap sometimes does not seal well) to store and transport cake.
- Baked and frosted cookie cakes can be stored in the refrigerator covered up to 5 days or in the freezer in a sealed container for up to 2 months.
Nutrition
Serving: 1slice | Calories: 359kcal | Carbohydrates: 45g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 294mg | Potassium: 88mg | Fiber: 3g | Sugar: 25g | Vitamin A: 597IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
