Bring your rose petals to the table with this beautiful cake. Perfectly timed for the many celebrations that take place at this time of year. It looks gorgeous, but is super simple to make. This cake comes to us from “My Petite Kitchen Cookbook” by Eleanor Ozich.
I love this cake for it’s moist texture and gentle rose flavour. It’s so good your guests won’t know it’s healthy – in fact please don’t tell them, just enjoy it.
(I have tweaked the original recipe adding an extra tablespoon of lemon, rosewater and honey.)
Rosewater Almond Cake
200g almond meal
5 Tblspns softened honey
80g soft butter or coconut oil
Zest of 3 lemons
3 Tblspns of rosewater
1 tspn baking soda
35g flaked almonds
Preheat the oven to 160° and grease a 20cm cake tin.
Put the almond meal, eggs, honey and butter in a food processor and whizz together. Add the lemon zest, rosewater and baking soda. Blend until smooth.
Pour into the tin.
Sprinkle the almonds on top.
Bake for 35 – 40 minutes until a skewer comes out clean.
Leave in the tin to cool completely before turning onto a plate.
Sprinkle on unsprayed rose petals.
This cake stays moist for a good few days.