Rose Water Almond Cake

Rose Water Almond Cake

It’s Mother’s Day and I decided I wanted a treat and I’ve had a bottle of rose water that is woefully underused. So, I started hunting around for something to make and stumbled on this Persian Love Cake from Broma Bakery. However, I also had a batch of “homemade” gluten-free flour I wanted to use up and I have friends who are off processed sugars so I thought I’d give agave a whirl to see what would happen. Since I was in a “substitution mood” I thought I might as well also replace the eggs with Bob’s Red Mill Egg Replacer and use coconut oil instead of vegetable oil.  If you are going to mess with a recipe my motto is “go big or stay home.”

Heads up that the batter will start to separate after adding the lemon juice and other flavourings. Don’t worry. As soon as you start adding the dry ingredients it comes back together nicely. I will also say that the batter was really delicious. I hope it tastes as good baked; it certainly is starting to smell good in here!

Ingredients

  • 1/2 cup salted butter, room temperature
  • 3 tablespoons coconut oil
  • 2 large eggs, worth of egg replacer (I used Bob’s Red Mill)
  • 2/3 cup agave syrup
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 2 tablespoons rose water (do NOT add extra unless you want perfume cake)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups gluten-free flour of your choice (I used the first Gluten-Free Flour Blend)
  • 1/2 cup almond meal (or flour)
  • 2 teaspoons ground cardamom
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt

If you want to glaze it:

  • 1/2 cups powdered sugar
  • 1 tsp rose water
  • 2 tsp coconut cream

Or, if you want to keep it low to no processed sugar, beat up some coconut whipped cream from The Minimalist Baker and go with that.

Instructions

  1. Preheat oven to 350°F. Line an 8″ cake pan with parchment paper and set aside. I used a spring form plan and cut the parchment to fit the bottom. I then greased the sides.
  2. Using KitchenAid with the paddle attachment, cream butter, oil, egg replacer, and agave until light and smooth, about 2 minutes.
  3. Add the lemon zest and juice, rose water, and vanilla extract. It may separate (don’t worry, keep going).
  4. Turn speed to low and add the gluten-free flour, almond meal, cardamom, baking powder, and salt until incorporated (try not to over mix).
  5. Pour batter into prepared cake pan and spread it out gently with a spatula.
  6. Bake for 40 minutes, or until cake is lightly brown on top and a cake tester inserted into the center comes out clean.
  7. Allow to cool slightly before making the glaze.
  8. To make the glaze, combine powdered sugar, rose water, and coconut cream in a microwave-safe bowl and whisk to combine (glaze will be very thick). Microwave for 10-15 seconds to thin out mixture, then pour over cooled cake.

Update: This case is fantastic. Will definitely make it again.



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.