Rose and almond syrup cake | Women's Weekly Food

Ingredients

• 11/4 cups (150g) ground almonds
• 1/4 cup (15g) fresh white breadcrumbs
• 1 teaspoon baking powder
• 3 eggs, separated
• 3/4 cup (165g) caster sugar
• 3 teaspoons rosewater
• 1/4 cup (60ml) pouring cream
• 11/2 tablespoons slivered almonds
• 2 tablespoons pistachios, halved
• 1 tablespoon slivered almonds, roasted, extra syrup
• 1 cup (250ml) water
• 2 tablespoons dried rose buds