Name: Rose and almond cakes
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 1
Ingredients: Canola oil cooking spray; 4 egg whites, at room temperature; 141.90 gm caster sugar; 4.40 gm vanilla extract; 42.90 gm cornflour; 49.50 gm self-raising flour; 33.00 gm almond meal (ground almonds); 3/4 icing sugar mixture; 5 drops rosewater essence (see note); 12 icing roses, to decorate (see note)

Rose and almond cakes

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Prep Time:
45 minutes

Cook Time:
10 minutes

Total Time:
55 minutes

Treat mom to delicious homemade rose and almond cakes this Mother's Day!

Ingredients:

Canola oil cooking spray
4 egg whites, at room temperature
141.90 gm caster sugar
42.90 gm cornflour
49.50 gm self-raising flour
33.00 gm almond meal (ground almonds)
3/4 icing sugar mixture
5 drops rosewater essence (see note)
12 icing roses, to decorate (see note)

Instructions:

Preheat your oven to 200°C/180°C fan-forced. Lightly grease a 12-hole, 1 1/2 tablespoon-capacity round-based patty pan with oil and sprinkle with a touch of cornflour.
With an electric mixer, whip the egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, while beating until the sugar dissolves. Mix in the vanilla until combined. Using a large metal spoon, gently fold in the sifted cornflour, self-raising flour, and almond meal. Transfer the mixture into the prepared pan. Bake for 7 minutes or until golden and fully cooked. Let it stand in the pan for 5 minutes. Carefully move the pastry to a wire rack to cool using a small spatula.
In a bowl, combine icing sugar, rosewater essence, and 3 teaspoons of hot water. Mix until smooth. Drizzle the icing over the cakes, decorate with sugar roses, and allow to set. Serve and enjoy!

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