Rose and almond syrup cake | Women's Weekly Food
This easy to make, light-textured, moist syrup cake can be flavoured with lemon or orange zest. It can easily be made gluten-free as well.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
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
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