Pistachio And Rosewater Cakes | Donna Hay
Quick and easy dinner or decadent dessert - recipes for any occasion.
Ingredients
- ¾ cup (270g) honey
- 4 eggs
- ½ cup (125ml) light-flavoured extra virgin olive oil
- 1 teaspoon rosewater
- 3 cups (360g) almond meal
- 1 teaspoon baking powder
- fresh or dried rose petals+ and slivered pistachios, to serve
- ⅓ cup (120g) honey
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