Preheat oven to Gas 4, 180°C, 350°F.
Line a 12-hole muffin tin with cake cases or use silicone fluted cake moulds or muffin moulds.
Beat butter and sugar together until light and fluffy, gradually beat in the eggs. Add the almonds, flour, baking powder and almond essence and lightly fold in using a large metal spoon.
Divide the mixture between cases or moulds and bake in the oven for 20-25 minutes or until golden and firm to the touch. Allow to cool then turn out of the silicone moulds if using.
Mix icing sugar with rosewater and a teaspoon or two of water to make a thick icing. Add food colouring and drizzle over the cakes.
Decorate each cake to suit the occasion. These cakes will keep for up to 3-4 days in a cake tin.
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