Almond and Rosewater Tea Cake

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.


Keeps well in an airtight container in the fridge for a week.