Perfect for parties or afternoon tea. Chopped pistachios on top would also be delicious!
For a different version, substitute rose water and raspberries for orange blossom and blueberries.
Almond Rose Cake
35 ml rose water
25 ml milk
160 g butter
110 g icing sugar
170 g ground almonds
4 eggs (3 split)
40 g plain flour
2 tsp baking powder
1 c frozen raspberries
Honey Rosewater Syrup
1/2 c runny honey
2 tsp rose water
1/2 c slivered almonds
Rose turkish delight
Preheat oven to 180 degrees. Grease and flour 12 muffin tin tray.
Combine rose water and milk. Set aside.
Cream butter, sugar and almonds until creamy.
Add 1 egg and 3 yolks. Beat together.
Fold through flour and baking powder.
In a separate bowl, beat the 3 egg whites until stiff peaks form (not dry) and gradually add sugar until mixture is smooth.
Carefully fold egg whites into batter.
Pour half the amount into each mould.
Arrange berries. Pour the remainder of batter into each mould and smooth flat.
Bake for 30 - 35 minutes or until skewer comes out clean.
Allow to cool slightly before drizzling over the syrup.
Sprinkle over almonds, dust with icing sugar and place turkish delight and mint leaves on top.