Sharing - Part I was my vent session that now has complete closure. I can move forward and just share more inspirational stories of my family and friends with generous hearts who love to spread their passion of eating, cooking, and sharing.
Growing up as an immigrant in the United States, I did not have the good fortune to be surrounded with loving aunts who gathered and cooked together for special occasions and holidays. My heart’s desire was to have my aunts around to cook and eat together. Even though I missed out on this gift as a child, I guess it is never too late to be blessed with a surrogate Aunt.
Recently, our family was privileged to be introduced to a loving Persian family also living in Bonsall/Fallbrook, California. As you might imagine, not many Iranians live in Fallbrook. To our good fortune, our two families instantly clicked and we have become great friends. So much so, that I have adopted Mrs. Mahdieh as my aunt. Ironically, my mother and Aunt Mahdieh share the exact birthday! Coincidence? No way!
It gets better: have you had the excitement of meeting someone in your life that shares the same passion for food, recipes, and is an awesome cook? My Aunt Mahdieh is such an amazing cook that I have often said ‘she can boil water and it tastes good!’ This is the truth. Not only is she gifted with her skills to cook, but she is blessed with a generous heart in which she abundantly shares her creations and recipes.
Recently, Aunt Mahdieh shared with me her recipe for Cardamom Cake. It is light, moist, easy, and full of flavor. This mouth watering cake begs for a second slice. Who’s counting! As with anything she prepares, I am like an impatient student thirsty to learn and indulge. Of course, no one has her gifted touch, but she generously and lovingly shares with me all her recipes in a heartbeat.
Thank you Aunt Mahdieh for blessing my heart with your generous spirit; comforting my life with someone close enough that I may call my aunt; and nourishing my soul with your recipes.
Aunt Mahdieh’s Cardamom Cake
2 cups flour
1 cup sugar
1 heaping tablespoon freshly ground cardamom
1 tsp baking powder
Pinch of salt
1 cup canola oil
1 cup yogurt mixed with 1 tsp of baking soda
¼ cup pistachios mixed with ¼ teaspoon ground cardamom to garnish
Powdered sugar to garnish
Preheat oven to 350.
In a mixing bowl, blend all dry ingredients: flour, sugar, cardamom, salt and baking powder. Add yogurt mixture, eggs, oil and mix until well blended.
Pour into a greased cake pan and bake for 45-50 minutes; or until toothpick is clear upon insertion to check if cake is baked through. Remove from oven; cool, and flip over unto serving platter. Garnish with pistachio mix and powdered sugar minutes before serving. Enjoy .