Orange-Cardamom Butter Cakes with Rose Water Icing
Perfect with afternoon tea, these delicate Sri Lankan cakes from cookbook author Ruwanmali Samarakoon-Amunugama are light with a buttery, moist crumb and a hint of citrusy cardamom. The sweet frosting gets flavor and a floral aroma from rose water and orange blossom water from Curio Spice; a drizzle of raspberry jam thinned with orange juice adds the perfect sweet-tart contrast. Claire Cheney, the founder of Curio Spice Co., is scrupulous about sourcing. Cheney finds the best-quality spices from small farms put care into every step of the process-growing their crops organically, paying their workers a living wage, and giving back to the community.
Find rose water, orange blossom water, and rose petals at Middle Eastern grocery stores or online at curiospice.com.
Cakes and icing can be made up to 2 days ahead. Store cakes in an airtight container at room temperature; cover and refrigerate icing. Let come to room temperature before using.