Cardamom and Rose Water Cake with Ruby Ganache

Satisfy your sweet tooth with this easy to make treat

Recipe

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ingredients	preparation
Preheat oven to 180°C/160°C Fan/Gas 5. Grease and line 6 mini loaf tins.
200g softened unsalted butter 150g golden caster sugar 4piece(s) medium free-range egg	In a large bowl, beat together the butter and sugar with an electric whisk until fluffy. Add the eggs, one at a time, whisking until incorporated.
125g plain flour 250g ground almonds 2spoon(s) powdered cardamom 1spoon(s) Baking powder 1spoon(s) salt 1spoon(s) rose water 2spoon(s) fresh milk 1piece(s) zest and juice of lemon	Add the flour, ground almonds, cardamom, baking powder, salt, rose water, milk and lemon zest and mix until combined.
Divide the mixture evenly between the cake tins and transfer to the oven to bake for 30 minutes, or until golden. Once baked, remove from the oven and transfer to a wire rack.
150g CHR-R35RB1 6spoon(s) double cream (48%)	To make the ganache, melt the Callebaut® Ruby Chocolate Callets and double cream together. Once smooth and glossy, drizzle over the cakes.
20g chopped pistachios 2spoon(s) rose petals CHR-BS-21877	Garnish with pistachios, rose petals and Callebaut® Ruby Blossoms to finish.