Persian Almond & Rosewater Cake
Whilst having a bit of a spring clean I got distracted (as I normally do) by my countless recipe books, some of which I haven’t opened in forever. So instead of carrying on with my spring clean and eating the proverbial frog on the plate, I did what all great procrastinators do and I grabbed a coffee and sat down to read and lost about two hours poring over recipes and meals that I haven’t eaten in years.
One of the books I came across was ‘St Michael, Sweet Temptation’, It was a cookery book produced by M&S. If you have never heard of this book I am not entirely surprised as it’s older than I am, however if you do ever come across one in a charity shop it is a must buy, snatch it off of whoever is about to purchase it and spend the potential 50p (I think that is the going rate for a book in a charity shop now a day?) and take it home and cherish it forever. You will be glad you did!
This book was passed down to me by my mum when I bought my first house and I will always remember making my first ever batch of profiteroles myself and they didn’t rise at all not even a smidge, in-fact I burnt the lot and had to throw them away. However, this is a book I now always go back to when I want a classic pastry recipe and it hasn’t failed me since the disastrous little black disks that were desperate to call themselves profiteroles but never made the cut! I will post a recipe for a fool proof choux pastry in my next blog but for now i’ll leave you with this yummy version of a lime and almond rosewater drizzle cake which I found the recipe for scribbled on a piece of paper and later used as a bookmark in this book. Thank heavens for procrastination!
Almond & Lime, Rosewater Drizzle Cake
225gm self-raising flour
75 gm ground almonds
100gm caster sugar
2 medium eggs
250ml natural yoghurt
1 tbsp runny honey
150ml melted butter or vegetable oil (I use oil in mine)
zest of 2 limes
1tsp baking powder
100gm caster sugar or honey
Juice of 1 lime
2 teaspoons of good quality rose water
Sliced pistachios and edible rose petals (I buy mine from waitrose, they have the lovliest colour)
I use a fluted 10in loose bottom tin for mine
Preheat oven to 160′ c (fan oven) & line the baking tin with parchment paper.
Combine the dry ingredients into a mixing bowl and stir.
Mix the eggs, yoghurt, honey, butter, and zest together and then add to the dry ingredients.
Mix well until combined and place in the tin. Bake for around 45/50 minutes until golden brown and a skewer inserted comes out clean. Leave to cool in the tin for 15 minutes.
Whilst the cake is cooling poke tiny holes all over the top and make the syrup. To make the syrup just add all the ingredients to a pan and bring to a boil then reduce the heat until the mixture has thickened and reduced down. This takes about 10 minutes.
When the syrup is ready, use a spoon and pour over the cake. Leave to settle for a few hours or overnight then slice and decorate. This is lovely on its own with a coffee or cup of strong Persian Chai or as a dessert with a rose water cream which I will post in a blog soon. Nooshe Jaan!