About this recipe:This cake is very different to the usual recipes and calls for rose water. You could also substitute orange water for the rosewater. Rosewater and orange water are used in many Middle Eastern pastries.
225g butter, softened
300g caster sugar
250g plain flour, sieved
1/2 teaspoon salt
1 teaspoon almond extract
45g finely chopped almonds
1 teaspoon rose water
2 drops red food colouring (optional)
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 180 C / Gas 4. Grease one 23cm ring tin.
Cream butter well. In a separate bowl beat sugar and eggs together until doubled in volume. Add sieved flour and salt gradually. Fold in creamed butter thoroughly.
Divide cake mixture into two equal parts. Into one part add the almond extract and the ground almonds. To the other part add the rose water and the red food colouring (if using). Spoon both mixtures alternately into the prepared tin.
Bake in the preheated oven for 50 to 60 minutes. Let cake cool then remove from tin and dust with icing sugar.