Bring your rose petals to the table with this beautiful, easy, show stopper of a cake! This recipe comes to us from “My Petite Kitchen Cookbook” by Eleanor Ozich. I’ve tweaked it ever so slightly, increasing the lemon + honey. It’s so delish, your guests won’t know it’s healthy – in fact please don’t tell them, just enjoy it.
Rosewater Almond Cake
200g almond meal
3 eggs
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.
If its hot at yours, keep this cake in the fridge. It stays nice and moist for a good few days.
