Ingredients
100g butter
3 tablespoons vegetable oil
2 large eggs
200g sugar
1 lemon
1 tablespoon rose water
1 teaspoon vanilla extract
200g plain flour
50g ground almonds
2 teaspoons ground cardamom
1 teaspoon baking powder
1/2 teaspoon salt
For the glaze:
100g icing sugar
1 teaspoon rosewater
2 tablespoons milk
scattering of rose petals and pistachiosÂ
Level:
Easy
Serves:
Makes 1 cake
Prep Time:
Cook Time:
10 minutes
1 hour
Recipe video tutorial
Preparation
Preheat the oven to 180C and line an 8" round cake tin with baking paper.
Cream the butter, eggs, and sugar together with an electric hand whisk until fluffy.
Add in the rose water, vanilla extract, the zest of the lemon and the juice of 1/2 of it. Whisk until incorporated.
Fold the flour, ground almonds, cardamom, baking powder and salt with a spatula.
Pour the batter into the cake tin and bake for 30-40 minutes until a skewer inserted into the cake comes out clean and the top is golden.
Leave to cool whilst making the glaze.
Make the glaze by whisking the icing sugar, rosewater and milk together. Pour over the cooled cake and scatter the rose petals and pistachios on top.Â
Hints and Tips
💖For extra indulgence, top with whipped cream.
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