Rose cake

Cute, rosy, sweet, tangy and aromatic all in one. This delightful Rose cake is a perfect way of spreading love to your friends and family. This cake is not just all about the looks, it’s packed with loads of flavour and has such a great texture. The syrup drizzled on the cake straight after it comes out of the oven, seeps through the sponge, injects a delicious flavour and keeps it nice and moist. The perfect combination of Rose and Lemon is a match made in heaven! Bake this cake and make someone happy! 🙂

The step by step method for how to make this cake is given in the video below.

Ingredients:

For the sponge:

• 200g soft unsalted butter
• 150g caster sugar
• 4 eggs
• 1/2 teaspoon freshly ground cardamom
• 100g plain flour, sifted
• 275g ground almonds
• 2 tablespoons freshly squeezed lemon juice
• 1 packed teaspoon freshly grated lemon zest
• 4.5 teaspoons rose water
• 1 teaspoon baking powder
• pinch of salt

For the syrup:

• 2 tablespoons caster sugar
• 1 tablespoon freshly squeezed lemon juice
• 1/2 tablespoon rose water

For the drip icing:

• 175g icing sugar
• 1.5 tablespoons freshly squeezed lemon juice
• 2 teaspoons cold water
• red/pink food colouring

For the buttercream icing:

• 125g soft unsalted butter
• 250g icing sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 tablespoon rose water
• red/pink food colouring

To decorate:

• chopped pistachios
• pomegranate seeds