I felt inspired this month to create whatever I could with rosewater and rose syrup, and so the idea for this cake was born. The floral roses are complimented by the nuttiness of the almond, making them a wonderful combination. This cake is delicious, but not overly decadent. I luvv chocolate more than probably anything (sorry, husband!), but, even so, it's nice to change it up.. hope you enjoy this with your sweetie, your Galentine's/Palentine's, or just for yourself. This cake will be quick and beautiful.
ROSE ALMOND CAKE
Ingredients
Cake 1 cup white sugar 1/2 cup butter 2 eggs 1 1/2 cups of flour 1 3/4 teaspoons of baking powder 1/2 cup of milk 2 tbsp of rose water 2 tsps vanilla 1/2 cup of crushed almonds pinch of salt Frosting 2 tablespoons of rose syrup 2 cups of heavy whipping cream 1 tablespoon of rose water 1/4 cup of powdered sugar 2 tablespoons of vanilla extractDirections
Follow your basic white cake recipe (you can even use a box if you want!). Combine the flour, baking powder, sugar, and butter. Then add in the eggs one at at a time, mix and add the milk. Now we're going to take this basic cake mix from "pretty good" to "ohemgeee, this cake is a goddess." Add in the cinnamon, salt, vanilla, chopped almonds, and rosewater, mix.
This mix will make two layers in a circular pan. To keep it from sticking, line the bottom of the pan with parchment paper. Cut the parchment paper into a circle, spray the pan, then lay the parchment paper in the pan. Bake at 350 for about 20 minutes.
Bake the cake as long as noted in the directions then let it cool completely for 15-20 minutes. While the cakes are cooling, you can be whipping up your homemade frosting.
For the frosting, take the heavy whipping cream, mix it with the powdered sugar, rose water, and vanilla. Mix the whipping cream until it starts to form peaks. You want to stop when there are a few peaks, don't over mix this whipping cream. When you see peaks start to form, stop and put in the pretty pink food coloring to make a pink frosting. We're going make this cake as pink as Rhianna's Grammy dress. Mix until it's a little thicker and then chill until it's time to frost.
Before frosting the cake, take the rose syrup you prepared last week (recipe here!), and pour it between on the two cakes. This not only adds rose flavoring, but will also make your cake so moist. No dry cake for us!
Frost the cake. Top with rose petals and sliced almonds. I put the almonds in a heart. For organizing the rose petals, take the flower and bop it on table so the petals will start to come off. Use the bigger roses for the outside of the cake and then work towards the inside with tinier petals just as a rose.
