Go Back
"Almond rosewater cake - www.kitchenmai.com"
Kitchen Mai

Almond rose water cake with Greek yoghurt frosting

This delicious and easy cake recipe, scented with rose water, is light and fluffy. Not only is this a great snack along with tea/coffee but it doubles up as a delicious dessert too
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 people
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: Mediterranean
Calories: 229
Ingredients Equipment Method Notes

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

Equipment

  • Oven
  • 9 inch cake tin

Method
 

To make the almond rose water cake
  1. 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
  2. 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
  3. 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
  4. 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
  1. 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
  2. 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
  3. Garnish the frosting with lime zest and dried rose petals (even edible flowers, if you wish). Keep refrigerated until needed
  4. Serve a slice of the delicious almond rose water cake along with tea/coffee or as a delicious dessert. Enjoy!
    "Almond rosewater cake - www.kitchenmai.com"

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