Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C) and grease a 9x13 pan with cooking spray. Set aside.
Step 2
Sift the
Yellow Cake Mix (1 box)
into a large bowl. Add
Unsalted Butter (75 g)
,
Milk (240 mL)
,
Eggs (3)
, 1 egg yolk, and
Ground Cardamom (2 g)
. Mix until well combined and there are no lumps.
Step 3
Pour the batter into the prepared baking pan and spread it into an even layer.
Step 4
Bake in the oven for 25-30 minutes or until a toothpick inserted into the center of the cake come out clean. Cool, the cake in the pan.
Step 5
While the cake is cooling make the syrup. Add
Granulated Sugar (65 g)
,
Water (80 mL)
,
Cinnamon Stick (1)
,
Whole Cardamom Pods (8)
,
Saffron Threads (10)
to a saucepan. Bring the mixture to a boil. Simmer for 2 minutes.
Step 6
Remove from heat and add
Rose Water (5 mL)
and 1 tsp of
Lime Juice (1)
and stir well. Use a spoon to remove the cinnamon stick and cardamom pods from the syrup. Let the syrup cool for 10 minutes before using.
Step 7
In a large bowl, crumble the cooled cake until there are no large pieces. Pour half the syrup over the crumbled cake and mix well. Add 1 Tbsp of the syrup at a time until your get to a dough-like consistency. You might have to use more or less syrup depending on the cake mix brand.
Step 8
Take about 1 Tbsp of the mix and roll it into a smooth ball. If it's cracking a lot, add more syrup to the cake truffle mixture and mix well. Place onto a baking tray.
Step 9
Roll out all the cake truffles and place them into the freezer for 10 minutes.
Step 10
Once the cake truffles are cold, it's time to decorate. Add 1 tsp of
White Chocolate (170 g)
into your hands and roll the balls between your hands to lightly coat the outside.
Step 11
Then roll in 1 cup of
Pistachios (180 g)
and roll around until well coated. Repeat until done. Enjoy!
