I think by now it is well established that we love light, spongy and moist cakes with our chai. No wonder then, every now and then you will find me baking a cake, especially for our tea time. And this time it is this very pretty almond rose water cake with a Greek yoghurt frosting. This delicious and easy almond cake recipe, scented with rose water, is light and fluffy. Also, there is a lovely, tangy surprise of lime juice in the frosting, as well as the cake. The drizzle of rose water and lime juice mixed in with some icing sugar, keeps the cake incredibly moist. And to keep the cake still light, I chose a Greek yoghurt frosting over a buttercream or a cream cheese one. Not only is the frosting healthier, but it is also lip smacking delicious.
Moreover, not just a fitting snack with tea, but this almond cake doubles up as a yummy dessert too. And that is exactly how I served it to my friends who came home for Diwali dinner. To keep up the festive vibe, I choose to also flavour the yoghurt frosting with lime zest and dried rose petals. However, even if you choose to leave out the frosting and simply enjoy the rose water cake, it will still taste amazing. This recipe of mine, is inspired by that of the Persian love cake’s and is built on my very own almond cardamom cake. This cake is gluten free and is made completely with ground almonds. I haven’t added semolina or flour in this recipe.
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Quick almond cake
If you love tea cakes, then this one is a must try. Besides being totally, delicious, this ground almonds cake cake recipe is a quick and easy one. I was able to bake mine despite being busy with my Diwali and dinner party preparations. In fact, you could always bake the cake ahead and frost it just before serving, as well. Or even bake it a day ahead and whip up the yoghurt with the flavorings and top the cake up the next day. You can serve the cake at room temperature, if making without the frosting. Once you’ve adorned your decadent almond cake with the Greek yoghurt frosting, it is best refrigerated. Your yummy almond and rose water cake will stay good for about a week, in the refrigerator. Nonetheless, since it has got fresh and fragrant flavors, it is best consumed within two to three days.
At the same time, chances are that it wouldn’t last beyond two days, given how delicious the cake is. Be warned that there will be second and even third helpings with this one! You could serve a generous slice of your quick almond cake for brunch even. And it is a promise that, you are going to win hearts with this one. This pretty bake is going to be loved by everyone, that’s a promise! I hope you are going to give my simple almond cake recipe with rose water a try soon. And when you do I’d love to know how it turned out for you. You could share your cake pictures with me over on Instagram too. I’d be immensely happy to hear back from you.
Eat hearty!
Almond rose water cake with Greek yoghurt frosting
Equipment
- Oven
- 9 inch cake tin
Ingredients
Almond rose water cake
- 2 cups almond meal (ground almonds)
- 2 eggs
- ⅓ cup olive oil
- ½ cup sugar or sweetener of choice
- 1 tsp vanilla essence
- 4 tbsp rose water
- 1 tbsp lime juice
- 1 tsp lime zest
- 2 tbsp icing sugar
- 1½ tsp baking powder
- ½ tsp baking soda
For the Greek yoghurt frosting
- ½ cup Greek yoghurt
- 2 tbsp icing sugar
- 1 tbsp rose water
Instructions
To make the almond rose water cake
- In a bowl, mix together the almond meal, baking powder and baking soda. In another bowl, whisk together the eggs, olive oil, vanilla essence, 2 tbsp rose water and sugar, until light and frothy
- Gently mix in the dry ingredients into the wet one, until well combined. Transfer to a greased cake tin and bake in a preheated oven at 180°C for 25-30 minutes or until a skewer inserted in the centre of the cake comes out clean
- Remove from the oven, let it completely cool and then de-mould. In a bowl, mix together the lime juice, remaining rose water and icing sugar
- Poke holes on the top surface of the cooled cake with a skewer or a clean toothpick. Pour the icing sugar mixture on the cake, covering the entire top surface
To make the Greek yoghurt frosting
- Leave the yoghurt, to drain, over a cheese cloth or a fine mesh strainer for 30-40 minutes. This will allow any excess water from it to drain away
- Take the well drained yoghurt in a bowl and mix it well, using a spoon, with the icing sugar and rose water. Add dollops of this on the cake and spread evenly
- Garnish the frosting with lime zest and dried rose petals (even edible flowers, if you wish). Keep refrigerated until needed
- Serve a slice of the delicious almond rose water cake along with tea/coffee or as a delicious dessert. Enjoy!
Notes
- You could bake your cake a day ahead and frost it the next day as well
- Once frosted, keep the cake refrigerated
- This cake will remain good, refrigerated, for a week
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon
