Rosewater Almond Cake

by burntttoast

rosewater almond cakeLook, it’s been a while, but I baked you a cake. And seeing as bribing you with food always seems to work, I’ll just stick with what I know best.

What have I been up to all this time you may ask? Well let me tell you. Stuff and a bit of more stuff. Most of it trivial and probably not interesting enough for you, except for maybe last weekend. Yes I’ll tell you about that. I’m incredibly blessed in that I have had a number of my beautiful Swiss friends find an excuse big enough (me obviously) to come and visit the vast and sunny planes of Australia. It’s such a long trip guys. And without one of those blow-up neck pillows and a good variety of films you actually haven’t seen yet, that flight is going to be a hell of a lot longer. So… thank you for making the effort! So me being the lucky person that I am, got to cook for and hang with these beautiful individuals until I could feel my throat hurting from using “ch” too much, while a halo of happiness appeared and decided to permanently cement itself around my head.

So in honour of that I’d like you to have this cake. It is a deliciously moist little thing, gluten-free even, I’ll have you know, with a hint of rosewater and deliciously caramelised outer edges.

Do it.

 

Rosewater Almond Cake

adapted from my name is yeh

 

1 1/4 cup/275g sugar

200g butter, softened

½ tsp salt

4 eggs

1 Tbsp lemon juice

2 Tbsp rosewater

2 tsp vanilla essence

1 tsp almond essence

2 cups/200g ground almonds

a small handful flaked almonds or chopped pistacios, for the topping

 

Preheat your oven to 180°C. Line a round baking tin with baking paper. In a bowl, whip together the sugar, salt and butter until fluffy. Add the eggs one at a time. Beat in the lemon juice, rosewater, vanilla- and almond essence before adding the ground almonds. Once it’s all mixed up and ready to go, spread into the baking tin. Scatter with your almonds and transfer to the oven, where this baby’s going to bake for 45-55 minutes. Cover the top with some tin foil if it starts browning too quickly. Once the top is firm and a skewer inserted comes out relatively clean, take the cake out and cool it in the tin before transferring it to a plate. Shake some icing sugar over the top if you want to be schmancy, and serve with a dollop with Greek yoghurt.

Advertisements