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:
A Love Cake
An Afternoon Tea Cake
Light, yet Indulgent
Rose Water Almond Cake
- <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
- 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>
- Once cooled, now frost the cake.</b>
- And you're done! Garnish with edible flowers or almonds.</b>