Skip to main content

The rose ring cake is made with both almond and plain flour. The almond flour is what primarily gives this cake its soft and moist quality; and the plain flour gives it structure.

Rosewater is a fragrant steam distillate of rose petals. Though traditionally used in the kitchens of the Indian subcontinent, the Middle East and North Africa, it is not uncommon to find rosewater as a pantry staple in kitchens around the world today.

As a nod to my Persian heritage, I like to use rosewater to add an elegant accent to cakes. I suspect that my mother must have had some sort of an unsavoury experience with rosewater as a child, as it was never a part of her culinary repertoire while I was growing up. Admittedly, the use of a delicate hand is advisable when adding rosewater to any dish; if used in excess, your dish may end up smelling more like bubble bath.

This cake is made with both almond and plain flour. The almond flour is what primarily gives this cake its soft and moist quality; and the plain flour gives it structure. I like to use buttermilk in my cakes as it not only makes cakes tender, but it balances out the flavours, ensuring that the cake is not toothachingly sweet.

When shopping for ingredients, look for rosewater, not rosewater extract, as the two can be quite different in their concentration. Rosewater has a softer scent and is available in Middle Eastern grocery stores. Blanched almond flour can be quite dear, but this cake requires just a small amount, which you can source at Bulk Barn. Storing almond flour in a well-sealed container in the refrigerator prolongs its shelf life.

Dusted with icing sugar and a scattering of dried rose petals, this is a visually beautiful cake and tastes like a slice of exotic marzipan – perfect for serving your guests when they pop in for afternoon tea during the holiday period.

Servings: 6

Rose Ring Cake

1/2 cup unsalted butter (room temperature)

1 cup granulated sugar

3 medium eggs

3/4 cup buttermilk

1 tbsp rosewater

3/4 cup all-purpose flour

1 cup blanched almond flour

1 tsp baking powder

1/2 tsp sea salt

Method

Preheat oven to 350 F. Grease and flour an 8-cup ring or bundt pan.

In the bowl of a food mixer, beat the butter and sugar on medium-high speed until lighter in colour and slightly increased in volume, about 4 minutes. Reduce the speed to medium and add eggs, one at a time, beating each addition until fully incorporated.

Alternate dry ingredients (all-purpose flour, almond flour, baking powder, sea salt) and wet ingredient (buttermilk) into creamed mixture, beginning and ending with dry ingredients. Mix until well combined or finish gently by hand.

Transfer batter to pan and bake for 30-35 minutes. Oven temperatures can vary, so check with a toothpick to make sure it comes out clean.

Invert from pan once cake has cooled. Dust with icing sugar and adorn with rose petals.

Interact with The Globe