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
  1. Preheat oven to 160°C. 
  2. 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. 
  3. 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. 
  4. To make the rosewater syrup, place the honey and rosewater in a bowl and mix to combine. 
  5. 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.

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