Indulge in the Almond Rose Cake – a perfect blend of moist fluffiness and exquisite floral notes. Almond flour adds a delightful texture, while rose water and buttercream create a fragrant masterpiece. Whether it’s Valentine’s Day or any special occasion, this cake is a surefire hit. Explore recipes below!
Key Almond Rose Cake Ingredients & Why
Almond flour
Moisture and texture booster made from finely ground almonds, perfect for baked goods.
Cardamom
Elevate the cake with the warm, aromatic spice that complements almonds, ideal for Persian and Middle Eastern desserts.
Rosewater
Infuse a distinctive rose flavor into the cake with this fragrant ingredient, a staple in Persian and Indian cuisine.
Lemon or lime zest
Add a tangy, refreshing twist to the cake, enhancing almond and rose notes.
Provide structure and moisture, typically 4 large eggs in the recipe.
Butter
Enhance richness and flavor with 220 grams of butter.
Sweeten the cake with 140 grams of granulated sugar.
Flour
Add structure alongside almond flour, typically 100 grams of all-purpose flour.
Baking powder and baking soda
Achieve a light, fluffy texture with 9 grams of baking powder and 2.5 grams of baking soda.
Salt
Elevate flavors with 5.5 grams of salt.
Moisture and tanginess enhancer, typically 240 grams.
Pistachios
Garnish with crushed or chopped pistachios for color and crunch.
Edible dried rose petals
Optional, yet visually appealing and fragrant cake decoration.
How Do You Make The Best Almond Rose Cake?
- Preheat oven to 175°C. Grease and line two 20cm cake tins with baking paper.
- Mix ingredients for almond sponge in a bowl, then swiftly transfer to a 20cm tin.
- Bake for 30-35 minutes, or until a clean skewer. Then, let it cool in the tin for 10-15 minutes before transferring it to a cake rack for complete cooling.
- To start, clean and grease the tin, then line it with baking paper. Combine the rose sponge ingredients, split the mixture evenly between the two tins, and bake following the almond sponge instructions provided above.
- Cool the rose sponges in tins for 10-15 minutes, then cool them further on a cake rack.
- Whip up the icing: Beat butter until pale and fluffy. Add rose water and half the icing sugar gradually, then mix in the remaining icing sugar and milk until smooth.
- Stack rose and almond sponges, icing between layers, and cover the entire cake.
- Elevate the appearance by adorning the top with your chosen unsprayed rose petals, if you wish.
Pro Tips For Making Almond Rose Cake Recipe
- Use almond flour for moisture and texture. Use 2 cups (200g) of almond meal or flour in your recipe.
- Avoid over-mixing the batter; it can lead to a dense cake. Mix dry ingredients until just combined with wet ingredients.
- Bake at 350°F (180°C) for 30-40 mins or until golden and a toothpick comes out clean.
- Let the cake cool completely before glazing; a hot cake makes the glaze runny and soggy.
- Create a thick, spreadable glaze with powdered sugar, rose water, and milk.
- Poke warm syrup into warm cake for added moisture and flavor.
- Decorate with rose petals and almond slices for a beautiful and flavorful touch.
How to Store Almond Rose Cake
- Store cake airtight or wrap tightly to prevent drying.
- Keep cake in a cool, sun-free place.
- Consume non-refrigerated cakes in 3-4 days.
- Consume refrigerated cakes in 4-5 days.
Can You Freeze Almond Rose Cake?
- Bake and cool the cake: Prepare the almond rose cake as per your recipe, then let it cool completely before freezing.
- Wrap the cake: After cooling, tightly wrap the cake with double layers of plastic wrap or clingfilm to prevent freezer burn and maintain its freshness.
- Freeze the cake: Place the wrapped almond rose cake flat in the freezer. If freezing slices, separate them with parchment paper to prevent sticking.
- Store the cake: Freeze the almond rose cake for up to 3 months; remember to label it with the freezing date for easy reference.
- Thaw and serve: When you’re ready to indulge, remove the cake from the freezer and let it thaw in the fridge for a few hours or overnight. Serve at room temperature or slightly warmed, as per your preference.
Frequently Asked Questions About Almond Rose Cake
What is almond rose cake?
Indulge in our Almond Rose Cake, a delectable creation featuring almond flour and the exquisite essence of roses. It’s elegantly decorated with buttercream roses and other delightful floral accents.
Is almond rose cake gluten-free?
Achieve gluten-free status by using almond or other gluten-free flours, but ensure the recipe doesn’t contain wheat flour before proceeding.
When is almond rose cake typically served?
Almond rose cake offers versatile indulgence, perfect for dessert, coffee time, or brunch.
Can I make almond rose cake ahead of time?
Prepare your almond rose cake in advance, then store it in an airtight container. It will stay fresh for up to 3 days at room temperature or up to 1 week in the refrigerator.
Almond Rose Cake Recipe
Ingredients
- 115 grams very soft butter
- ½ cup caster sugar
- ¾ cup self-raising flour
- 1/3 cup ground almonds
- ¼ teaspoon Vanilla essence
- ¼ teaspoon almond essence
- ½ tablespoon milk
- 225 grams very soft butter
- 1 cup cup caster sugar
- 1½ cups self- raising flour
- 2/3 cup ground almonds
Instructions
- Start by preheating the oven to 175°C, and then grease and line two 20cm cake tins with baking paper.
- Create almond sponge by combining ingredients in a bowl, then smoothly transfer the mixture into a 20cm tin.
- Bake for 30-35 minutes, or until a skewer comes out clean. Allow it to cool in the tin for 10-15 minutes before transferring it to a cake rack to cool completely.
- Begin by preparing the tin—clean, grease, and line it with baking paper. Next, whip up the rose sponge ingredients. Afterward, evenly distribute the mixture into the two tins and follow the same baking instructions as for the almond sponges above.
- After cooling the rose sponges in the tins for 10-15 minutes, carefully turn them onto a cake rack to cool completely.
- Create the icing by first beating the butter until it's pale and fluffy. Then, gradually incorporate the rose water and half of the icing sugar. Finally, add the remaining icing sugar and milk, continuing to beat until the mixture is smooth.
- Start by placing a rose sponge on the serving platter, followed by a layer of buttercream icing. Then, add the almond sponge and another layer of icing. Finish by topping it with the remaining rose sponge and generously icing the entire cake.
- Beautify the top with your selected unsprayed rose petals, if desired.
