Initially, I wanted to make a shortbread, but that isn’t how this turned out. I possibly should have used a bigger tin and spread it thinner, but this ended up being one of those recipes that was an experiment that went right.
Almond, Orange & Rose Cake
200g of Ground Almonds
150g of Butter
50g Light Brown Sugar
2 Small/Medium Eggs
7 Teaspoons of Rose Water
Zest of One Orange
Preheat the oven to 150 degrees.
Oil a flat ovenproof dish (I used an 8″ square Pyrex dish).
In a mixing bowl, cream together the butter, sugar and eggs until the butter is no longer lumpy. The mixture will be runny.
Add the rose water and mix through.
Stir in the ground almonds and the orange zest.
If you happen to have some food-grade rose petals in the house, add them in now as well. 🙂
Spoon the mixture into the prepared dish/tin and press it down slightly with the back of the spoon or a spatula.
Bake for an hour.
Remove the cake and score into about 20 pieces.
Leave the cake in the dish/tin until it has cooled completely.
Serve as is, or with whipped cream, if you have some going spare.