Almond cakes with rose-scented icing recipe
Ingredients
- 175g light butter
- 250g caster sugar
- 4 eggs, beaten
- 125g ground almonds
- 125g plain flour
- ½ tsp baking powder
- ½ tsp almond essence
For the icing
- 150g icing sugar
- 1 tsp natural essence of rosewater
- a little pink food colouring
- crystallised rose petals
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Shop ingredientsEach serving contains
- Energy
- 1395kJ 333.0kcal
- Fat
- 16g
- Saturates
- 5g
- Salt
- 0.1g
- Sugars
- 34g
of the Reference intake
Carbohydrate 41.9gProtein 5.8gFibre 0.4g
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Method
- Preheat oven to gas 4, 180°C, 350°F.
- Line a 12-hole muffin tin with cake cases or use silicone fluted cake moulds or muffin moulds.
- Beat butter and sugar together until light and fluffy, gradually beat in the eggs. Add the almonds, flour, baking powder and almond essence and lightly fold in using a large metal spoon.
- Divide the mixture between cases or moulds and bake in the oven for 20-25 minutes or until golden and firm to the touch. Allow to cool then turn out of the silicone moulds if using.
- Mix icing sugar with rosewater and a teaspoon or two of water to make a thick icing. Add food colouring and drizzle over the cakes.
- Decorate each cake to suit the occasion. These cakes will keep for up to 3-4 days in a cake tin.
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