Almond and rose fairy cakes

Almond rose fairy cakes look pretty and taste wonderful with the added rose water and crystallised petal
Almond and rose fairy cakes
  • Rating:
  • Serves: makes 12 fairy cakes
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

For the almond rose cakes:

  • 115 g butter, softened
  • 115 g caster sugar
  • 1 tbsp rose water
  • 1 tsp almond extract
  • 2 medium eggs, lightly beaten
  • 30 g flour
  • 115 g ground almonds
  • 1½ tbsp full-fat milk

For the rose icing:

  • 140 g icing sugar
  • 1 tbsp distilled rose water
  • 1 tbsp lemon juice
  • crystallised rose petals, to decorate

Tips and Suggestions

You can buy crystallised rose petals in good baking shops or you can make your own. Take a freshly picked, unsprayed rose. Ideally, it should be heavily scented, such as a damask rose or a Rosa rugosa.

Separate the petals and snip off the white heel at the base of each petal. Beat a little egg white and, using a paint brush, delicately coat the first petal in egg white, before liberally dusting it with caster sugar. Lay out on some greaseproof paper to dry. Repeat with the remaining petals. The sugary coating needs to harden before use. This will take about 1 hour.

Method

1. For the almond rose cakes: Preheat the oven to 200C/180C fan/gas mark 5. Place 12 paper cupcake cases in a bun tray. Dont use the larger paper muffin cases theyre too big.

2. Beat the butter and sugar together until pale and fluffy. Then gradually beat in the rose water and almond extract. Beat in about half the beaten eggs, then sift the flour over the mixture and beat in, followed by the remaining egg. Mix in the almonds, followed by the milk.

3. Spoon the mixture into the paper cases. Bake for 20 minutes or until the cakes are well risen and golden. Test by lightly pressing with your fingertip: the sponge will spring back if cooked. Transfer to a wire rack and leave to cool before icing.

4. For the rose icing: Sift the icing sugar into a bowl. Using a wooden spoon, stir in the rose water, followed by the lemon juice, until you have a thick, smooth icing. Drop a teaspoonful of icing on to the centre of the first cake and tilt the cake slightly so that the icing spreads out evenly over the surface of the cake. If its very thick, spread with a wet knife. Repeat with the remaining cakes.

5. Once the icing begins to set, gently press a sugared rose petal or two onto each cake. Leave until the icing is firm.



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