For the Cake
- 200g Kerrygold Pure Irish Salted Butter
- 150g castor sugar
- 4 large eggs
- zest of one medium lemon
- 80ml lemon juice
- 15ml rosewater
- 100g cake flour, sifted
- 215g almond flour
- 5ml baking powder
- 15ml cadamom powder
For the Syrup
- 100ml honey
- 40ml lemon juice
- pinch of saffron
- 80ml water
For the Glaze
- 150g icing sugar, sifted
- 15ml rose water
- 80g pistachios
- edible flowers
Preheat the oven to 170°C. Prepare a bundt tin with baking spray or line a 20cm springform cake tin with baking paper and set aside.
Cream the butter and sugar together until light and fluffy - about 7-8 minutes.
Add in the eggs one by one, fully incorporating each egg before adding the next.
Now add in the lemon zest, lemon juice, and rose water to the butter and egg mixture.
Add the cake and almond flours, baking powder, cardamom powder to a bowl and fold to the wet ingredients until well combined.
Pour into a bundt tin or springform pan and bake for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean.
To make the syrup, heat the ingredients in a saucepan stirring until fully dissolved. Once the cake is done, remove it from the oven and pour the warm syrup over the cake.
Once completely cooled, turn the cake out onto a cake stand or plate.
For the glaze, whisk the icing sugar and rosewater together (add a splash of milk if the mixture is too thick) and drizzle over the cake. Decorate the top of with pistachios and edible flowers.
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