This is a recipe that is very lovely, because of the special and unique blend of flavors that interact with each other to make a flavorful cake. I didn't realize that the recipe called for rose water not rose syrup. This made it pink, which was fine honestly. If you have rose water then definitely use it, it will help bring out the flavor a lot better.
I kind of blanked out about the fact that rose water isn't the same as syrup. When I finally realized my cake had already turned out pink! Thankfully, my cake browned and lots it's color.
My icing was runny so I decided to refrigerate it, and it ended up a lot thicker.
You don't need rose petals, I just used some flowers from my backyard. I also used the flowers in my hummingbird cake.
You can see that the cake is a little pink.
Done in less than five minutes!
1/2 cup salted butter, room temperature
3 tablespoons vegetable (or canola) oil
2 large eggs, room temperature
1 cup granulated sugar
1 teaspoon lemon zest
2 teaspoons lemon juice
2 tablespoons rose water/syrup*
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup Bob’s Red Mill Super Fine Almond Flour
2 teaspoons ground cardamom
1 teaspoon baking powder
3/4 teaspoon salt
For the glaze
1 1/2 cups powdered sugar
1 tablespoon rose water
1 1/2 tablespoons whole milk
1/4 cup chopped pistachios
3 tablespoons rose petals
Cream together butter, oil, eggs, sugar, lemon juice/zest, rose syrup, and vanilla extract. Then slowly add the flour, almond flour, cardamom, baking powder, and salt. Pour in the pan and bake for 35 minutes.
Mix the powdered sugar, milk, and rose water if using. Refrigerate until using - this will also thicken it up which might help, appearance wise.
When the cake is cooled, pour the glaze and sprinkle with pistachios and rose petals.
- The Bored Baker 👩🏽🍳
* You can add a little more rose water/syrup if you don't taste it. It will lose some taste after you bake it so watch out for that.