Advertisement
Home Food & Recipes

Fast Ed’s garden herb, almond and rose petal cake

Drizzled with gin and rosewater.
12
20M
50M
1H 10M
A luscious and rich cake that makes surprisingly good use of the incredible herbs around us, including one distinctly Australian flavour.

Ingredients

Method

1.

Preheat oven to 180°C. Combine the rosemary, lemon myrtle and bay leaves with the caster sugar in a blender and pulse until the herbs are completely broken down. Pass through a fine sieve, then mix with the flour, baking powder, almond meal and salt in a large bowl.

2.

Separate one egg, reserving the white for later, then combine the yolk with the remaining eggs, yolks, buttermilk, oil, juice and half the rosewater in a bowl and whisk until smooth. Stir into the dry ingredients until smooth.

3.

Spoon the batter into a buttered and floured Bundt tin and bake for 45-50 minutes, until a skewer can be inserted and removed cleanly. Cool in the tin for 5 minutes, then invert onto a wire rack. Drizzle cake immediately with gin and allow to cool.

4.

Whisk the icing sugar, reserved egg white and remaining rosewater until a thick glaze forms. Drizzle over the cake, then garnish with rose petals and toasted flaked almonds.

You may also like 

Pastel chequerboard celebration cake

Steamed milo pudding with caramel berries

St Clement’s loaf

Related stories


Advertisement