Rose and almond syrup cake

  • 1 hr cooking
  • Serves 4
  • Print


Rose and almond syrup cake
  • 1 1/4 cup (150g) ground almonds
  • 1/4 cup (15g) fresh white breadcrumbs
  • 1 teaspoon baking powder
  • 3 eggs, separated
  • 3/4 cup (165g) caster (superfine) sugar
  • 3 teaspoon rosewater
  • 1/4 cup (60ml) pouring cream
  • 1 1/2 tablespoon slivered almonds
  • 2 tablespoon pistachios, halved
  • 1 tablespoon slivered almonds, roasted, extra
  • 3/4 cup (165g) caster (superfine) sugar
  • 1 cup (250ml) water
  • 2 tablespoon dried rose buds


Rose and almond syrup cake
  • 1
    Preheat oven 180°C. Grease an 18cm heart-shaped cake pan; line base and side with baking paper.
  • 2
    Combine ground almonds, breadcrumbs and baking powder in a medium bowl. Beat egg yolks and sugar in a small bowl with an electric mixer until creamy. Beat in rosewater and cream until just combined; stir in breadcrumb mixture.
  • 3
    Beat egg whites in a small bowl with an electric mixer until soft peaks form. Fold egg whites into almond mixture, in two batches. Pour mixture into pan; top with half the almonds.
  • 4
    Bake cake for 45 minutes or until a skewer inserted into the centre comes out clean. Cake will have a slight dip in it.
  • 5
    Meanwhile, make syrup; stir sugar and water in a small saucepan over medium heat until sugar dissolves. Bring to the boil; simmer for 3 minutes. Stir in rose buds. Cool for 10 minutes to infuse flavours.
  • 6
    Stand cake in pan for 5 minutes; pour half the hot syrup over the cake. Cool.
  • 7
    Turn cake, top-side up onto a plate. Scatter with pistachios and extra roasted almonds. Serve with remaining syrup.


You could also make this cake in a deep 18cm round cake pan. This cake is best made on day of serving.

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