Skip to content
Almond cakes with rose-scented icing recipe

Almond cakes with rose-scented icing recipe

207 ratings

See method

  • Serves 12 cakes
  • 10 mins to prepare and 20 mins to cook
  • 333 calories / serving
  • Freezable


  • 175g light butter
  • 250g caster sugar
  • 4 eggs, beaten
  • 125g ground almonds
  • 125g plain flour
  • ½ tsp baking powder
  • ½ tsp almond essence

For the icing

  • 150g icing sugar
  • 1tsp natural essence of rosewater
  • 1 tsp natural essence of rosewater
  • a little pink food colouring
  • crystallised rose petals

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    5g 25%
  • Sugars

    34g 38%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 41.9g Protein 5.8g Fibre 0.4g


  1. Preheat oven to gas 4, 180°C, 350°F.
  2. Line a 12-hole muffin tin with cake cases or use silicone fluted cake moulds or muffin moulds.
  3. 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.
  4. 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.
  5. 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.
  6. Decorate each cake to suit the occasion. These cakes will keep for up to 3-4 days in a cake tin.

See more Baking recipes

Some products in this recipe may not be available to buy online.

You may also like

Be the first to comment

Before you comment please read our community guidelines.