Ingredients

180g

unsalted butter, at room temperature

170g

light brown sugar

large eggs

200g

self-raising flour

50g

ground almonds

1 tbsp

Steenbergs organic rose water

200g

whipping cream, mixed with 1 tsp rose water and pink food colouring (optional)

Cadbury's chocolate flake, crushed

a handful

rose petals

for decoration

copper leaf (optional)

"I have such fond memories with this cake. My childhood cake. Whenever we visited our aunties house this cake would be on her table without fail, each and every time. Soft rosewater infused cake with rosewater pink cream and crushed chocolate flake on top. It was sooo comforting. And now, I get to share the recipe with you! "

Many thanks to Nikibakes for this delicious recipe.

Recipe for a 20cm x 20cm cake tin

Method

Preheat your oven to 180 degrees and line your cake tin with greaseproof paper, set aside. Beat together the butter and sugar until light and creamy and then beat in the eggs one at a time with the rosewater.
Next, beat in the flour and almonds until you have a thick batter with no lumps and then tip the batter into the tin and smooth over the top. Bake for an hour and remove from the oven to cool for 15 minutes.
Once your cake is completely cool, top off with your whipped rosewater cream and crushed chocolate flakes and rose petals. This cake should be kept in the fridge at all times. Enjoy!