What is Kashmiri Kahwa?

Kahwa is a Kashmiri tea flavoured with cinnamon, cardamom, and saffron. It is a great drink to sip on cold winter days but can be had throughout the year.

Ingredients for Kashmiri Kahwa flavour

Green tea leaves – You can make some variations of kahwa without green tea. Add only spices. That’s the idea for this Kahwa Bundt Cake, without green tea, just spices.
Spices – Essentially kahwa is made up basically with four spices – cardamom, cinnamon, cloves and saffron. Add all these fragrant spices to this cake by infusing milk with them.
Rose petals – You can also add dried rose petals to the cake for some mild sweet fragrant notes.
Nuts – Slivered or sliced almonds are usually added in kahwa. The almonds give a distinct flavour in this cake.

To make this cake I used a Spiral Bundt cake pan and store bought Dried Rose Petals.

Want to try Kashmiri Kahwa ? Try The Tea heaven’s Kashmiri Kahwa. Heavenly..

How to infuse milk?

Infusing the milk with natural aromatics is a great way of getting amazing flavours into the cake. Infusing the milk with almond and spices is what gives the distinct flavour of kahwa to the bundt cake.

All you have to do is, bring the milk almost to a boil and then reduce the heat to low. Simmer for about 15 minutes with the spices and crushed almonds. Once done, remove the spices and use the milk in the cake batter.

Storing

You can store this cake in the refrigerator for upto 7 days. Maybe heat it up a little to enjoy it soft and fragrant.

Like this recipe? Also try my-

Kahwa Bundt Cake

Recipe by thecrumbstoriesCourse: Dessert

Servings

servings

Prep time

minutes

Cooking time

hour

Flavours of kashmiri Kahwa in a cake! A soothing and calming combination of favours in a deliciously moist butter cake. This kahwa bundt cake is a crowd pleaser.

Ingredients

150 g All-purpose flour
50 g Almond Flour
200 g Unsalted Butter, softened

2 1/2 tsp Baking Powder
4 Eggs
100 g Caster Sugar
50 g Brown Sugar
1 tbsp Dried Rose petals
Infused Milk
100 g Milk
1 inch Cinnamon stick
1-2 Cloves
1 Star Anise
3 Cardamom pods
5-7 Crushed almonds
Pinch of saffron
Sugar Glaze
75 g Icing Sugar
4 tsp Milk
To top
1 tbsp Chopped Almonds
1 tsp Rose petals

Directions

Infuse Milk
Place the milk, spices and crushed almonds in a small pan over medium heat.
Bring the milk almost to a boil and then reduce the heat to low and simmer covered for about 15 minutes.
Remove the pan from the heat and leave it to cool completely.
Once cooled, strain and use. This can also be kept in the refrigerator in an airtight container.
Cake batter
Preheat the oven to 170C.
In a bowl, cream butter and sugars until pale and fluffy.
Add eggs one by one, mixing well after each addition.
Sieve the flour and baking powder. Fold in the dry ingredients to the wet ingredients. Add the spice infused milk and fold until incorporated. Add dried rose petals.
Grease a bundt pan generously. Pour in the cake batter.
Bake in the preheated oven for 50-55 mins. Check with a skewer or knife and remove from the oven if it comes out clean.
Sugar Glaze (Optional)
In a bowl, combine Icing sugar / Powdered Sugar + Cornstarch and milk. Whisk till you get a smooth consistency.
Pour over cooled bundt cake.
To top sprinkle with dried rose petals and chopped/slivered almonds.