pistachio and rosewater syrup cakes
- ¾ cup (270g) honey
- 4 eggs
- ½ cup (125ml) light-flavoured extra virgin olive oil
- 1 teaspoon rosewater
- 3 cups (360g) almond meal
- 1 teaspoon baking powder
- fresh or dried rose petals+ and slivered pistachios, to serve
rosewater syrup
- ⅓ cup (120g) honey
- 1 teaspoon rosewater
- Preheat oven to 160°C.
- Place the honey and eggs in a large bowl and whisk to combine. Add the oil and rosewater and whisk to combine. Add the almond meal and baking powder and whisk until smooth.
- Pour the mixture into 12 x ½-cup-capacity (125ml) lightly greased cupcake tins. Bake for 20 minutes or until golden and cooked when tested with a skewer. Allow to cool in the tin for 10 minutes.
- To make the rosewater syrup, place the honey and rosewater in a bowl and mix to combine.
- Remove the cake from the tins and place on a serving plate. Drizzle with rosewater syrup and sprinkle with pistachios. Serves 12
+ If using fresh rose petals, gentley wash and dry them before using or be sure they are pesticide free.
Reader ratings (3.75) 
© DONNA HAY GROUP
