Wednesday, 13 February 2013

Almond and rose water bundt cake

With Valentine's day coming up and in honor of Saint Valentine I have baked a cake. It's a simple almond bundt cake but the rose water icing makes it special. I have used a small cake tin but if you want to use a regular sized tin just double the measurements and bake for longer.


100ml vegetable oil
150g caster sugar
pinch of salt
2 eggs
dash of vanilla extract
50ml almond milk
150g flour
1 tsp baking powder
100g ground almonds
100g icing sugar
rose water

Preheat the oven to 180°C/Gas 4. With a hand held mixer whisk the oil, sugar and salt. Add the eggs and mix until pale in colour and well aerated. With a spatula fold in vanilla extract and almond milk. In another bowl sift the flour and baking powder and add the ground almonds. With the spatula gently incorporate the flour mixture, trying not to lose too much air. Grease the baking tin and dust lightly with flour. Fill the tin and bake for about 30-40 minutes. Leave to cool on a rack. Now mix the icing sugar and slowly add some rose water. Mix well so you won't have lumps and don't make the mixture too runny. Drizzle over the cake and wait for it to set before serving.

The rose is red, the violet's blue,
The honey's sweet, and so are you.

1 comment:

Lucy said...

This is such a pretty cake! Love the combination of rose and almond, delicate and delicious.