Sharing - Part II (Aunt Mahdieh’s Cardamom Cake)
by Marjan
Sharing, Part One was my vent session! Now that I have complete closure on that subject, I can freely move forward to share more inspirational stories of my family and friends with generous hearts spreading their passion for eating, cooking, and sharing recipes.
Growing up as an immigrant in the United States, I often dreamed of having extended family members to celebrate special occasions and holidays. My heart’s desire was to have my aunts around me in the kitchen, exchange recipes, and cook with while celebrating life. 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, I was privileged to be introduced to a loving Persian family also living in my little town of Bonsall, California. As you might imagine, not many Iranians live in our little oasis. 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 maternal aunt. Ironically, my mother and aunt Mahdieh share the exact birthday, have green eyes (rare in our Persian gene), and skillful in the kitchen! Coincidence? No way!
It gets better: Aunt Mahdieh is such an amazing cook, I have said:"she can boil water and it will taste great!" Not only is she gifted with her cooking skills, but she is also blessed with a generous heart, liberally sharing her 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. I don't have her gifted touch; yet she generously and lovingly shares with me all her recipes in a heartbeat.
Thank you Aunt Mahdieh for lavishly blessing me with your recipes. You comfort me with someone close enough that I may call my aunt. You not only nourish my soul with your benevolent heart, you constantly bless me with your generous spirit.
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
4 eggs
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 .
Sharing, Part One was my vent session! Now that I have complete closure on that subject, I can freely move forward to share more inspirational stories of my family and friends with generous hearts spreading their passion for eating, cooking, and sharing recipes.
Growing up as an immigrant in the United States, I often dreamed of having extended family members to celebrate special occasions and holidays. My heart’s desire was to have my aunts around me in the kitchen, exchange recipes, and cook with while celebrating life. 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, I was privileged to be introduced to a loving Persian family also living in my little town of Bonsall, California. As you might imagine, not many Iranians live in our little oasis. 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 maternal aunt. Ironically, my mother and aunt Mahdieh share the exact birthday, have green eyes (rare in our Persian gene), and skillful in the kitchen! Coincidence? No way!
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. I don't have her gifted touch; yet she generously and lovingly shares with me all her recipes in a heartbeat.
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
4 eggs
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 .
