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.

Rose cake video recipe


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

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