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
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