Roat is the most common traditional sweet that is served for Afghan breakfast and afternoon tea. A dense crumbly cardamom flavored cake that is only lightly sweetened, it is a cross between sweet cake and savory bread. Roat is traditionally made in a large oval shape, sprinkled with nigella seeds and sliced into diamond shapes.
For everything that Roat is, it is traditionally not made with walnuts and apples. This is because when it comes to sweets, Afghans keep things quite simple, and would not dare to meddle with the traditional beloved Roat. So this seasonal take on Roat would raise some eyebrows. I can’t take full credit for this combination, as I actually first had this unique Roat when my auntie brought some back from Afghan Market on a trip to Alexandria, Virginia. I loved the chunks of apples and walnuts in the soft dense Roat. This Roat is also much thicker than traditional Roat, as I think this better compliments the chunks of apples and walnuts. You could easily make three 8 inch pans of Roat from this recipe for a more traditional Roat.
This is the perfect treat to go with your afternoon tea during these lovely falls days 🙂
-4 Cups White Flour
-1 ½ teaspoon Baking Soda
-1 Tablespoon powdered cardamom
-1 ¾ Cup Sugar
-3 Eggs (Set aside 1 egg yolk)
-1 Cup Oil (Heated)
-1 Cup Milk (Heated)
-1 Teaspoon yogurt
-3 Medium Apples Diced (Preferably a crunchy apple such as Fuji, Granny Smith,
-1/2 cup chopped walnuts
-1 teaspoon of nigella seeds
1) Grease two 9 inch pans and line with parchment paper (This will make two very thick Roats, you can alternatively bake this in 3-8 inch pans or a 13 by 9 inch pan).
2) Preheat oven for 350 degrees F (175 degrees C) and position oven rack in middle.
3) In two separate small sauce pans heat the oil and milk until warm. Turn off heat and set aside.
3) In a medium size bowl whisk together the eggs and sugar. Whisk in milk to this mixture.
4) In a separate large bowl whisk together the flour, baking soda, and cardamom.
5) Mix in the oil to the flour mixture.
6) Mix in the egg mixture to flour mixture.
7) Gently fold in the apple and walnuts to the mixture.
8) Gently scoop batter into prepared pan/pans.
9) In a small bowl mix the one egg yolk and 1 teaspoon of yogurt. Using a rubber spatula or your fingers, gently use the glaze to even out the dough as it may be sticky. Brush the top of the Roat with remaining glaze. Sprinkle with nigella seeds.
10) Bake for about 30 to 45 minutes. (To test for doneness pierce with a toothpick, it should come out clean just like for a cake.)
11) Enjoy Roat once completely cooled with a cup of Chai/Tea