Almond cake with rose water, gluten free

Ingredients

• 170 g Almond flour
• 7/8 tbsp Rose water
• 5/8 pcs Lemon, juiced and zested
• 1 1/4 tbsp Milk
• 90 g Icing sugar
• 190 g Butter, unsalted
• 30 g Cane sugar
• 80 g Cram cheese
• 60 g Gluten free flour mix
• 2 3/8 pcs Eggs
• 7.2 pcs Cardamom pods
• 5/8 tsp Vanilla extract
• 5/8 tsp Baking powder
• 1/4 tsp Salt

Method

1. Preheat the oven to 175°C and line a 16-cm spring form cake tin with baking parchment.
2. In a large bowl, cream together 200g of butter and granulated sugar.
3. When the mixture is thoroughly combined, beat in the eggs.
4. Take the seeds out of the green cardamom and grind them in a pestle and mortar.
5. Add them to the bowl along with the flour, ground almonds, lemon zest, lemon juice, 1 tablespoon rose water, baking powder, and salt.
6. Pour the mixture into the cake tin then place in the oven for approximately 40 minutes, or until inserted toothpick comes out clean.
7. Meanwhile, prepare buttercream; whisk icing sugar with remaining butter, vanilla, cream cheese, 0.5 tablespoon rose water, and milk.
8. When the mixture is fluffy, spoon into piping bag.
9. Cut the prepared sponge crosswise to three to get three even layers.
10. Spread 2/5 of buttercream on top of one layer; top with remaining layer.
11. Spread the second 2/5 of butter cream onto it then top with the third layer of sponge.
12. Then spread all over the remaining rosewater buttercream.
13. Smooth the buttercream with spatula and place in fridge for 1 hour.
14. If desired, decorate with edible rose petals before serving.