A fragrant Rose Water Almond Cake that is perfect for Valentine’s Day or an Afternoon Tea Party with the girls.
I wanted to write about love today. We constantly hear stories about how to know when he’s NOT the one, but how do you know when he IS the one?
Believe it or not, that feeling of “when you know you know” has happened to me only once.
When I first started dating my husband I was the biggest skeptic. I had no faith in love, in other words, I was jaded.
Every time he did something nice for me, I felt there was an ulterior motive. It took me a little time to come around and believe in love again.
So how did I know he was the one?
He showed up for me when times were tough. Actions speak louder than words.
He didn’t try to change me and let me be who I am.
He put my happiness above his own.
He made most days feel easy.
He made me laugh and brought out the best in me.
He is the first person I want to tell everything to.
And that’s how I knew, and decided to take a leap of faith and move (soon) 3000 miles across the country to be with him. So whether you’re single or not, when you know, you won’t question it.
Now let’s talk about this Rose Water Almond Cake I prepared for my girlfriends this past weekend for Galentine’s Day. A perfect tea cake for an afternoon with girlfriends, it’s light, airy and floral. Happy Galentine’s Day and Happy Valentine’s Day!
This Rose Water Almond Cake is:
Delicious
Fragrant
A Love Cake
An Afternoon Tea Cake
Aromatic
Light, yet Indulgent
Rose Water Almond Cake
Ingredients
- <b>for the cake</b>
- All Purpose Flour - 1 3/4 cups
- Baking Powder - 1 1/2 tsp
- Ground Cardamom - 1/2 tsp
- Salt - 1/4 tsp
- Unsalted Butter - 1/2 cup 1 stick room temperature
- Sugar - 1/2 cup
- Rose Extract - 1 tsp
- Organic Eggs - 2
- Reduced-Fat 2% Milk - 3/4 cup
- Slivered Almonds - 1/2 cup
- <b>for the frosting</b>
- Unsalted Butter - 1/4 cup 1/2 stick room temperature
- Powdered Sugar - 1 1/4 cups
- Reduced-Fat 2% Milk - 1 to 1 1/4 tbsp
- Rose Water Extract - 1/4 tsp
- Red Food Color - a drop literally, just a drop
- Edible Flowers - for garnish optional
Instructions
- Preheat oven to 350 degrees.</b></b>
- Line a 9 inch baking tray with butter and parchment paper.</b>
- To make the cake, combine the dry ingredients in a medium size bowl... flour, baking powder, cardamom and salt. Stir. Set aside.</b>
- In a large bowl, combine the sugar and butter. Using an electric mixer, cream the butter and sugar until creamy, light and airy. About 5 minutes.</b>
- Add the eggs one at a time and blend all the ingredients.</b>
- Now add the second egg and blend again.</b>
- To the batter, add a tsp of rose water extract.Blend for a few seconds until well combined.</b>
- Now alternate between adding the dry ingredients and milk, starting and ending with the dry. Mix,but do not over mix the batter.</b>
- Now add half the milk. Blend. Then add the dry, then wet, and then dry again.</b>
- This is what you should have.</b>
- Throw in the slivered almonds and using a spatula, fold the almonds into the batter.</b>
- Pour the batter into the baking tray.</b>
- Into the oven for 30 minutes.</b>
- This is what you should have. Allow the cake to cool completely.</b>
- Prepare the frosting by combining the butter and powdered sugar until light and fluffy.</b>
- You may need to add a tablespoon of milk to get the frosting going. Add the rose water extract as well.</b>
- This is what you should have. Add a drop of red food color.</b>
- Blend.</b></b></br>
- Once cooled, now frost the cake.</b>
- And you're done! Garnish with edible flowers or almonds.</b>
A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.
Niceee
Thanks so much.
Apt recepie for Valentine’s Day
Yes, VDay appropriate. Thanks.
Hi Nisha
I can’t wait to make this thanks for the recipie!
Wanted to substitute milk with almond milk and food color with concentrated rose tea
Let me know what your thoughts are? I saw this was actually called a “Persian love cake”
Hi Bina. Almond milk should work fine as a substitute for milk. For the concentrated rose tea, I’m not sure what you’re referring to. At Whole Foods, they have natural food color, so you can go ahead and dry the red food color. I think the brand name is India. 🙂
It was nice reading this piece and very touching. Love this recipe , such a beautiful cake
Yes.. glad you enjoyed it. Thanks Jhiane. This cake is delish.
This looks so awesome, subtle yet infused with flavours. Love the words even more, and lots of wishes to you and your husband. Keep believing in love 🙂
Thanks Shubha for your well wishes. This cake is very subtly infused with rose flavor. Love it. 🙂
I was about to make this cake and became concerned about the Rose Water Extract… I have bottled Rose Water but it is not Extract..Did you mean Rose Water or is there an actual Extract I should purchase. I’m hoping it’s just the water?
K
I mean rose water extract, not actual rose water. I would google the ratio of extract to rose water and see how much is required. There is an actual extract to purchase. I used Nielsen Massey brand and you can find that on their website, or amazon. Hope that helps.