Honey Rose Cake
This sweet and fragrant Honey Rose Cake is infused with rose water and made with a blend of almond flour, cardamom, and a dash of cinnamon. It’s topped with a thick glaze, sliced almonds, and edible pink rose petals.
Equipment
- Kitchen Scale
- Electric Hand Mixer
- 1 9x2-inch (23x5 cm) Round Cake Pan
Ingredients
Honey Rose Cake:
- 120 g (1 cup) all-purpose flour spooned and leveled
- 135 g (1 ½ cups) almond flour spooned and leveled
- ½ tsp ground cardamom
- ¼ tsp ground cinnamon
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp fine sea salt
- 226 g (1 cup) unsalted butter softened
- 260 g (¾ cup) honey
- 3 large eggs room temperature
- 60 g (¼ cups) plain full-fat Greek yogurt room temperature
- 2 tbsp rose water*
- 1 tsp pure vanilla extract
Glaze:
- 150 g (1 ¼ cups) powdered sugar
- 2 tsp honey
- ½ tsp rose water
- 2 tbsp milk
- Sliced almonds for topping
- Edible dried rose petals for topping
Instructions
Honey Rose Cake:
- Preheat the oven to 350°F (180°C). Grease a 9x2 inch (23x5 cm) round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk to combine the flour, almond flour, cardamom, cinnamon, baking powder, baking soda, and salt.
- In a large bowl using an electric hand mixer, beat the butter and honey on medium-high for 3 minutes until pale and creamy. Scrape down the bowl halfway through.
- Add the eggs one at a time, mixing well in between each addition (the mixture will look curdled).
- Mix in the yogurt, rose water, and vanilla extract until well combined.
- Sift the flour mixture into the wet ingredients and fold with a silicone spatula until just combined. It will look dry at first, but should come together after a minute or so. Don't overmix.
- Bake for 30 minutes then loosely cover with a tent of foil. Bake for an additional 15 minutes or until a cake tester inserted into the center comes out clean.
- Cool in the pan for 10 minutes then invert onto a wire rack. Cool completely before adding the glaze (about 1 hour).
Glaze:
- In a small bowl, whisk together the powdered sugar, honey, rose water, and milk. Mix until smooth and drizzly.
- Place the cooled cake right side up on a serving plate.
- Pour on the glaze then smooth out toward the edges with a small offset spatula.
- Top with sliced almonds and dried rose petals.
Notes
- Rose Water: Depending on the brand, the potency of different rose waters can vary significantly. We recommend using Cortas which is what we used here. Don't use Nielsen Massey's for this recipe. It's extremely concentrated!
- Pan Size: This cake rises all the way to the top, so make sure your cake pan is 2 inches (5 cm) in height to avoid overflowing.
- Storing and Serving: The cake should last about 3 days at room temperature and 4-5 days in the fridge. If you're storing it in the fridge, take it out at least 1 hour before serving. The colder the cake is the more dry and dense the crumb, so it's best served at room temperature.
Nutrition
Serving: 1 slice | Calories: 468kcal | Carbohydrates: 51g | Protein: 7g | Fat: 28g | Sodium: 255mg | Fiber: 2g | Sugar: 38g
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