Almond and Rosewater Tea Cake
A lovely afternoon tea cake for when you want something sweet. I always feel like someone out a Jane Austen novel every time I eat cake with my cup of afternoon tea, and this cake suits the sentiment perfectly.
Serves 8 - 10
what you need
2 cups almond meal
1/3 cup of buckwheat flour
4 tablespoons maple syrup
3 flax eggs* see tips
1/3 cup of olive oil
Zest of 2 lemons
2 tablespoons rosewater
2 teaspoons baking soda
1/3 cup flaked almonds
what to do
Preheat oven to 160C.
Place all the ingredients, except the flaked almonds, in a food processor and buzz until smooth.
Pout the batter into a small cake tin, sprinkle the almonds on top and bake for about 35 minutes, or until a skewer comes out clean.
Leave in the tin to cool before removing.
tips
Keeps well in an airtight container in the fridge for a week.