Rosewater cake (gluten-free)

4-6 servings

Experience

Made this in July 2021, for the Ron’s mum’s memorial.
I found it easy to make, tasty, a basic good persian-style cake.

The recipe here is half that on the website, it makes a small cake. I tripled the rosewater everywhere (indicated here as double), because my rosewater is two years old. The syrup is too much and it really soaks up the cake and makes it a bit too moist. Maybe half it (indicated here). It took maybe 50 minutes to bake? Don’t remember.

Ingredients

Cake

• 1/4 + 2 tbsp cup (135 g) honey
• 2 eggs
• 1/4 cup (63 mL) olive oil
• 1 tsp rosewater
• 1 1/2 cups (180 g) almond meal
• 1/2 tsp baking powder

Syrup

• 1 tbsp + 1 tsp (30 g) honey
• 1/2 tsp rosewater

Recipe

1. Oven = 160°C. 
2. Whisk honey and eggs. Add oil and rosewater, whisk. Add almond meal and baking powder, whisk.  
3. Pour into greased floured cake pan.
4. Bake for 50 minutes (or less, I’m not sure). A skewer doesn’t come out perfectly clean.
5. Syrup: mix honey and rosewater. Drizzle over the cake. Decorate with rose petals (fresh or dried) and pistachios.

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from donnahay