Description
A delicate and fragrant Rose Honey Cake featuring a moist, spiced crumb infused with honey and a hint of rose water, topped with a smooth almond glaze and decorated with sliced almonds and edible rose petals for an elegant finish.
Ingredients
CAKE INGREDIENTS
- 1 3/4 cups all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- Pinch of salt
- 2 eggs, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup + 2 tbsp honey
- 1/2 cup milk
- 1/2 cup vegetable oil
- Scant 1/4 tsp rose water*
ALMOND GLAZE INGREDIENTS
- 1 cup confectioner’s sugar
- 1 tbsp + 1 tsp milk
- 1 tsp almond extract
- Sliced almonds for decoration (optional)
- Edible dried rose petals for decoration (optional)
Instructions
- Prep Instructions: Preheat your oven to 325°F (163°C). Spray a 9-inch springform pan with baking spray and set it aside for later use.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, and a pinch of salt. Set this mixture aside.
- Cream Sugars and Eggs: Using a hand mixer on high speed, cream together the eggs, light brown sugar, and granulated sugar in a large bowl until the mixture becomes pale and fluffy, about 2 to 3 minutes.
- Combine Wet Ingredients: In a medium bowl, whisk together the honey, milk, vegetable oil, and rose water until the mixture is thick and creamy. Then pour this wet mixture into the egg and sugar mixture and beat on high for about one minute to combine thoroughly.
- Incorporate Dry Ingredients: Gradually beat in half of the flour mixture into the wet batter, followed by the remaining half. Continue mixing until all ingredients are fully combined and the batter is smooth.
- Bake the Cake: Pour the batter into the prepared springform pan. Bake at 325°F (163°C) for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Remove the pan from the oven and place it on a cooling rack. Allow the cake to cool in the pan for about one hour. After cooling, run a knife along the edges to loosen the cake and carefully remove the springform collar. Let the cake cool completely before applying the glaze.
- Prepare the Almond Glaze: Whisk together the confectioner’s sugar, 1 tablespoon plus 1 teaspoon milk, and almond extract until the glaze is thick and smooth.
- Glaze and Decorate: Pour the glaze evenly over the top of the cooled cake, spreading it to the edges so it drips down the sides. Decorate with sliced almonds and edible dried rose petals if desired for a beautiful presentation.
Notes
- Rose water can be tricky: use between 1/8 and 1/4 teaspoon to avoid an overpowering perfume taste while still imparting its delicate flavor.
- The cake is best served at room temperature and can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Sliced almonds and edible rose petals are optional but enhance the cake’s appearance and add subtle texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
