Rose Petal Cake

    1 hour 20 min

    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.

    23 people made this

    Serves: 14 

    • 225g butter, softened
    • 300g caster sugar
    • 5 eggs
    • 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)

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4. Grease one 23cm ring tin.
    2. 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.
    3. 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.
    4. Bake in the preheated oven for 50 to 60 minutes. Let cake cool then remove from tin and dust with icing sugar.

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    Reviews & ratings
    Average global rating:

    Reviews in English (20)


     -  07 Apr 2011


    The main reason I am giving this recipe only four stars is I don't think the rose flavor is strong enough & the almond is a bit overpowering. I did make some changes to the recipe. First, I baked it in the Pampered Chef silicone flower cupcake pan. Next, I added a half teaspoon more rose water to the batter & frosted the cupcakes with a powdered sugar glaze with rose water & a few drops of red food color to make it pink. They were really pretty I would be great to serve at a bridal or baby shower. I think the main change I would make next time is to use rose extract rather than rose water.  -  21 Feb 2007  (Review from Allrecipes US | Canada)


    This was very nice! I made this for Ramadan soohoor (the meal eaten at ramadan just before fasting begins) and was delighted. Be careful not to overbeat...I made this mistake and it resulted in the bread being a bit tough but it was still delicious. I omitted the almond extract because extracts contain alcohol. I used two ounces of ground almonds. ( Just crunched up almond pieces while they were still in the bag) Thanks for this recipe, a true blue keeper!  -  01 Nov 2003  (Review from Allrecipes US | Canada)