Rosewater Almond Cake

rosewater almond cakeBring 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 Eleanor Ozich’s book “My Petite Kitchen Cookbook”. Tasty, simple wholefood – I highly recommend her cookbooks.

I love this cake for it’s moist texture and beautiful 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 it adding an extra tablespoon of lemon, rosewater and honey.)

Rosewater Almond Cake

200g Almond Meal
3 eggs
5 Tablespoons softened honey
80g soft butter or coconut oil
Zest of 3 lemons
3 Tablespoons of rosewater
1 tspn baking soda
35g flaked almonds

Preheat the oven to 160
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.