Name: Rosewater and almond cake
Yield: Makes 1 large cake
Cuisine: European
Ingredients: Rose shaped silicon pans are now available at specialist shops.; 225 g (435 ml) flour; 5 ml (1 t) baking powder; pinch of salt; 100 g ground almonds; 125 ml (½ c) caster sugar; 2 eggs; 45 ml (3 tbs) honey; 250 ml (1 c) plain yoghurt; 150ml sunflower oil; zest of 1 lime; Rose water syrup; 150 ml water; 125 ml (½ c) caster sugar; juice of 1 lime; 45 ml (3 tbs) rosewater; Decoration; 50 g pistachio nuts; A handful of dried or fresh rose petals

Rosewater and almond cake

Serves: Makes 1 large cake Nutrition facts: 200 calories 20 grams fat

Ingredients

Rose shaped silicon pans are now available at specialist shops.
225 g (435 ml) flour
5 ml (1 t) baking powder
pinch of salt
100 g ground almonds
125 ml (½ c) caster sugar
2 eggs
45 ml (3 tbs) honey
250 ml (1 c) plain yoghurt
150ml sunflower oil
zest of 1 lime
Rose water syrup
150 ml water
125 ml (½ c) caster sugar
juice of 1 lime
45 ml (3 tbs) rosewater
Decoration
50 g pistachio nuts
A handful of dried or fresh rose petals

Instructions

Preheat the oven to 180 ° C. Grease a 22 cm cake tin.

1 Sift the flour, baking powder and salt. Add the sugar and ground almonds.
2 Mix the eggs, honey, plain yogurt, oil and lime juice. Make a well in the center of the sifted dry ingredients and add the egg mixture. Mix with a whisk until just combined.
3 Spoon the batter into the prepared tin and bake for 50 minutes until golden brown or until a skewer comes out clean. Let the cake cool for 20 minutes in the pan.
4 Rose Water Syrup.

Heat the water and sugar in a small saucepan over low heat until the sugar is dissolved.
5 Add the lime juice and cook for 3-5 minutes until the syrup has reduced by half. Remove and set aside to cool. Add the rose water to the cooled syrup.
6 Press small holes with a thin skewer in the cake and pour the syrup over the cake.
7 Sprinkle the pistachios and rose petals on the cake.