Rose Water Cake
This cake can be left without any topping as it is perfect as is
Makes enough for: 1 cake
Ingredients
for the cake
- 200 g salted butter, softened
- 150 g xylitol
- 4 eggs
- 15 mls rose water
- 2 lemons, zest and juice
- 215 g almond flour
- 100 g flour, sifted
- 5 mls baking powder
- 2.5 mls ground cardamom
for the syrup
- 80 g honey
- 80 mls water
- 1 lemon, juice only
- 10 threads saffron
Method
for the cake
- Preheat the oven to 170° Celsius
- Place the butter and fructose into a stand mixer bowl and cream using a paddle beater
- Leave the motor running on slow and add the eggs, one at a time, until incorporated *
- Add the rose water, lemon juice and zest and mix to combine
- Place the flours, baking powder and cardamom into a mixing bowl and whisk gently by hand to combine
- Pour into the wet mixture and use a spatula to combine
- Pour into a 20cm loose bottomed, lined baking tin
- Place into the oven and bake for 60 minutes
- Remove from the oven and leave to cool in the tin for 10 minutes
for the syrup
- While the cake is baking place the honey, water, lemon juice and saffron into a small saucepan
- Bring to a simmer over a low temperature and leave to thicken while the cake bakes and cools
- Once the cake has cooled poke holes in it, making sure not to go right to the bottom and pour the syrup over the cake
- Leave the cake to cool completely before turning out
Notes
* the mixture may look likes it has curdled but do not worry, it will come together when you add the flour.