This cake is by far one of the moistest cakes ever. It’s inspired by a cardamom and milk tea that I drink in the morning, and the Mexican tres leches (3 milks) cake. In the Middle Eastern kitchen (particularly Levant countries), cardamom, a spice in the ginger family, is generally used to add depth of flavor to Arabic coffee, rice, and meat. Influences from South East Asian and Persian cooking, and their use of cardamom in desserts, is finding its way to more contemporary takes on desserts that traditionally did not use cardamom. Having lived in South Asia and grown up eating food that took advantage of spices to ‘pep up’ dishes, I’ve come to love the unique taste that cardamom brings to both savory and sweet dishes. Just like cinnamon and apples are a match made in heaven, milk and cardamom truly compliment each other. Creating a cardamom tres leches cake, was therefore a given! My cardamom milk cake recipe is an adaptation of thetres leches cake recipe from Tastes Better From Scratch. In my cardamom milk cake, I only used half a cup of sugar instead of the one cup it calls for, and of course, I added half a teaspoon of cardamom (up to ¾ of a teaspoon if desired) to the cake batter together with the vanilla extract. I also reduced the amount of powdered sugar to 2 tablespoons. Lastly, no need to wait for the cake to cool down completely if you’re in a hurry – just poke and pour the different milks. Refrigerate and enjoy.