A cake like this is always remembered. Fragrant, pretty on account of a beautiful bundt shape and refreshing with a combination of juicy strawberries and subtle tones of cardamom, this strawberry, cardamom and rosewater bundt cake is something that can be whipped up any time.

A sour cream glaze is my go to for most cakes. Because It’s not sugary like a typical glaze and can be flavoured without any hassle, it’s the best choice for icing a cake. Replace strawberries with any other berry if you like.

Cardamom is such a beautiful spice if used in the right proportions. In India where I grew up, people also used it as a mouth freshner. It was too strong for my liking so I really just wanted to reserve the flavour and smell for a delicious aromatic, savoury curry or a creamy, lush dessert.
If you like the taste of cardamom in your cakes, don’t forget to try out my Blackberry, Sour cream, Cardamom Cake

Strawberry and Cardamom Cake with Rosewater Glaze
Makes a 8-cup bundt cake

1 cup (125 g) self raising flour, sifted
3/4 cup (71 g) almond meal/ground almonds
1 tsp powdered cardamom
3 large eggs
3/4 cup (150 g) granulated sugar
1/2 cup + 1tbsp (135 ml) vegetable oil
3/4 cup (180 ml) buttermilk
1/2 cup (72 g) strawberries, roughly chopped

Rosewater Sour Cream Glaze

2/3 cup (79 g) powdered sugar
2 tbsp (30 ml) sour cream
1 tsp rosewater
pink gel food colour (optional)

Make the cake : Preheat the oven to 325°F (16...