It's the time of the year when exams are finally finished, the sun is shining and the garden is full of summer flowers. In order to celebrate I decided to make this delicately flavoured summery rose cake- ideal for a summer tea party!
Rose water can sometimes be quite an overpowering ingredient but here it pairs beautifully with pistachios and if you want a slightly more subtle flavour, use 2tsp rose water instead of 3.
We are just in the middle of re-doing our garden and will soon have a new summer house- which I can't wait to deck out with bunting, cushions and then to sit there all day with a good book, some tea and a piece of this cake. Perfect.
Sri Lanka is going to be somewhat different to the sort of British summer I'm used to - I keep thinking it's going to be great tanning weather with beautiful sunshine however I'm visiting the south of Sri Lanka in mid-monsoon season. So It's going to be a very different kind of heat and lots of rain- but definitely worth it!- not long now!
150g caster sugar
11/2 tbsp honey
3tsp rose water
100g gluten free self-raising flour
75g ground almonds
1tsp baking powder
200g icing sugar
1tsp rose water
Preheat the oven to 175 degrees C. Grease and line a deep circular cake tin with baking parchment.
In a large mixing bowl, beat together the sugar and butter until light and creamy and then add in the honey and rose water. Beat again and then gradually incorporate the eggs into the mixture, beating well in between each addition.
Measure out the flour, almonds and baking powder and then beat into the wet ingredients.
Put the pistachios into a plastic bag and crush them with a rolling pin.
Add the pistachios to the mixture and mix well with a spoon.
Spoon the cake batter into the prepared tin and bake in the oven for 35-40 minutes until golden brown, springy to the touch and baked the whole way through. You can check this by inserting a skewer into the middle and if it comes out clean, the cake is baked.
(If you find the cake is browning too quickly, then cover the top with some extra baking parchment or tin foil for the last 10 minutes of baking.)
Once baked, remove from the oven and cool on a wire rack.
To make the icing, beat together the icing sugar, butter, milk and rose water with an electric whisk until smooth and then swirl over the top of the cooled cake.
Top the cake with some extra pistachios and enjoy on a warm summer's day with a pot of herbal tea! Delicious!