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INGREDIENTS:
For The Cake:
- 1/2 cup salted butter, room temperature
- 3 tbls vegetable oil
- 2 large eggs, room temperature
- 1 cup granulated sugar
- Zest of 1 lemon zest
- 2 tsps lemon juice
- 1 tbls rose water
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup Ground almonds
- 2 tsps ground cardamom
- 1 tsp baking powder
- 3/4 teaspoon salt
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For The Glaze:
- 1 1/2 cups icing sugar, sieved
- 1/4 tsp rose water
- 2.5 tablespoons semi-skimmed milk
- 1/4 cup chopped pistachios
- 3 tablespoons rose petals
METHOD:
Preheat oven to 180. Line an 8″ cake pan with parchment paper and set aside.
Whisk together the butter, oil, eggs, and sugar until light and fluffy, about 2 minutes.
Add in lemon zest, lemon juice, rose water, and vanilla extract.
Turn speed to low and add in flour, ground almonds, cardamom, baking powder, and salt until just mixed.
Pour batter into prepared cake pan. Bake for 30 minutes, or until cake is lightly brown on top and a knife inserted into the center comes out clean.
Allow to cool slightly before making the glaze.
To make the glaze, combine icing sugar, rose water, and milk and whisk to combine.
Sprinkle crushed pistachios and rose petals.