If you’ve been looking for the perfect cake to serve at tea parties or other dainty get-togethers then this almond rose cake is the best choice. Okay, maybe not the best, but one of the best in my opinion. You do have to put in a bit of work, but the end result is so satisfying I think it is well worth it. One thing you do need for this recipe is Rose Syrup. I recently uploaded my recipe for how to make it at home, and it is much better than using store bought rose water.
Unlike many popular cakes, the primary ingredient in this almond rose cake is not flour, but rather freshly ground almonds. Like I said, you do have to put in a bit of work. You can sometimes find ground almonds in the grocery store, but be careful you aren’t buying almond flour. We are not making macarons here.
How To Make The Almond Rose Cake
Start by creaming together 220 grams of butter with 140 grams of sugar. You can do this in a stand mixer, but I’m staying with family so I don’t have access to one at the moment. No matter, a whisk works just fine. Once the butter and sugar are incorporated add in 4 large eggs and whisk them in until the mixture is homogeneous.
Next add the rest of the ingredients. 280 grams of ground almonds, 90 grams of flour (sifted), zest and juice of one lemon, 2 tsp of ground cardamom (best if you open the pods yourself and grind it fresh), 1/2 tsp cinnamon, and FOUR (yes, 4) tablespoons of Rose Syrup. Remember, home made rose syrup is not as pungent and perfumy as store bought distilled rose water so you have to add more. I find the flavor to be more delicate and well balanced.
Lastly add in two teaspoons of baking powder and a teaspoon of fine sea salt. Mix everything up (moving over to a spatula for this part) and pour into a cake pan. I use a silicone mold for this recipe as the bottom of the cake caramelizes a bit and forms a delicious crust. Using a silicone mold makes for easy removal and cleanup.
Place this cake in an oven preheated to 175 Celsius and bake for 40 minutes, or until you see dark spots form on the top. When the cake is almost done you can warm up 3 tablespoons of rose syrup in a saucepan.
Once you pull the cake out of the oven just start stabbing it a bunch with a fork. And I mean a bunch…look how many stabs I did. Slowly spoon over the hot rose syrup, letting it get absorbed into the cake. Place the cake in the fridge for 15 minutes (we want the outside to chill a bit so the glaze sets).
To make the glaze whisk together 200 grams of powdered sugar with the juice of one lemon and 3-4 tablespoons of rose syrup. It can be slightly too thick so I like to add a teaspoon of sparkling water to get the perfect consistency. Regular water will work too, but I always have sparkling on hand.
Pour the glaze over the slightly chilled cake and let it run on its own to the edges. Decorate the top of the cake with 50 grams of chopped pistachios (plus more for sprinkling over the slices when you serve it, because everyone wants more pistachio). I also decorated this almond rose cake with some freshly picked roses and petals. You can decide not to do this, but roses are edible and they make for beautiful garnishes.
Almond Rose Cake
- Cake Pan (silicone mold recommended)
- 220 grams Butter
- 140 grams Sugar granulated
- 4 large Eggs
- 280 grams Almonds freshly ground
- 100 grams Flour
- 1 Lemon
- 11 tbsp Rose Syrup
- 2 tsp Cardamom freshly ground seeds
- 1 tsp Cinnamon ground
- 2 tsp Baking Powder
- 1 tsp Salt fine
- 200 grams Confectioner's Sugar aka powdered sugar
- 1 tbsp Lemon Juice freshly squeezed
- 100 grams Pistachios roughly chopped
- In a bowl cream together the butter and sugar, and when combined mix in the eggs.
- Add the ground almonds, flour, zest and juice of the lemon, 4 tablespoons of the rose syrup, cardamom, cinnamon, baking powder, and salt. Mix everything together with a wooden spatula until homogeneous.
- Fill a cake pan with the mixture and bake at 175 for 40 minutes, or until the top begins to get some small black spots.
- Remove the cake from the oven and stab a bunch of holes in it with a fork. Slowly spoon over 3 more tablespoons of the rose syrup and allow it all to be absorbed by the cake. Then place the cake in the fridge to chill for 15 minutes.
- While the cake is chilling whisk together the powdered sugar with the remaining rose syrup and lemon juice. If it is gritty add some sparkling water a teaspoon at a time until you get a nice glaze.
- Remove the cake from the oven and pour over the glaze, allowing it to drip down the edges.
- Once the glaze sets sprinkle over the pistachios and decorate with freshly cut roses/petals.
CarlJune 2, 2021 at 7:46 pm
What size pan do you use?
CookingToEntertainJune 10, 2021 at 10:13 am
This was an 8 inch / 20cm silicone mold.