Celebrate Mother’s Day in a special way with these easy rose and almond cakes!
Ingredients
- Canola oil cooking spray
- 4 egg whites, at room temperature
- 2/3 cup caster sugar
- 1 teaspoon vanilla extract
- 1/3 cup cornflour
- 1/3 cup self-raising flour
- 1/3 cup almond meal (ground almonds)
- 3/4 icing sugar mixture
- 5 drops rosewater essence (see note)
- 12 icing roses, to decorate (see note)
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Spray a 12-hole, 1 1/2 tablespoon-capacity round-based patty pan with oil. Dust with a little cornflour.
- Step 2Using an electric mixer, beat egg whites until soft peaks form. Add sugar, 1 tablespoon at a time, beating until sugar dissolves. Add vanilla. Beat until combined. Using a large metal spoon, gently fold through sifted cornflour, selfraising flour and almond meal. Spoon into prepared pan. Bake for 7 minutes or until golden and cooked through. Stand in pan for 5 minutes. Using a small spatula, carefully transfer to a wire rack to cool.
- Step 3Place icing sugar, rosewater essence and 3 teaspoons hot water in a bowl. Stir until smooth. Drizzle icing over cakes. Decorate with sugar roses. Set aside until set. Serve.
Nutrition
594 kj
Energy
2g
Fat Total
0.3g
Saturated Fat
0.4g
Fibre
2.1g
Protein
47mg
Sodium
29.3g
Carbs (total)
All nutrition values are per serve
Notes
You can find icing roses and rosewater essence in the baking section of larger supermarkets.
Variation: Lemon cakes – add 1 tablespoon lemon juice instead of rosewater essence and water. Decorate with lemon zest instead of icing roses.
- Author: Michelle Noerianto
- Image credit: Cath Muscat
- Publication: Super Food Ideas
0