Serves:Makes 1 large cakeNutrition facts:200 calories20 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.