Roses are one of my absolute favourite things in the world. Inspired by a childhood spent playing outside in the garden, I am completely enamoured with the beautiful flowers and their sweet scent. Both of my Grandmothers have beautiful rose gardens, and I have spent many happy days with them over the years pottering around in the garden and picking flowers to take home.
My first experiment using rosewater in baking was a raspberry and rose jam which I made for Christmas last year. I loved the subtle fragrant flavour the rosewater added, and since then I’ve been dying to try it out in more recipes.
While looking for a wheat-free cake recipe, I stumbled across this one by Nigel Slater, which I adjusted slightly for simplicity and personal taste. The recipe calls for rosewater and cardamom, a lovely combination that gives this cake a delicate aromatic flavour. This cake is perfect to enjoy on a sunny afternoon, served with natural yoghurt and a cup of your favourite tea.