Cardamom and Rose Water Cake with Ruby Ganache
Satisfy your sweet tooth with this easy to make treat
Recipe
Cardamom and Rose Water Cake with Ruby Ganache
Ingredients | Preparation |
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Preheat oven to 180°C/160°C Fan/Gas 5. Grease and line 6 mini loaf tins. |
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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. |
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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. |
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To make the ganache, melt the Callebaut® Ruby Chocolate Callets and double cream together. Once smooth and glossy, drizzle over the cakes. |
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Garnish with pistachios, rose petals and Callebaut® Ruby Blossoms to finish. |