8
Easy
20 minutes plus 15 minutes for drip and decoration.
1 hour
1. Grease a deep 20 cm springform cake tin and preheat the oven to 160°C.
2. Beat together the butter and caster sugar. Add the eggs one at a time, beating after each addition. Add the rosewater and lemon zest.
3. Sift together the rice flour, cardamom, almonds, baking powder and salt.
4. Add the flour to the egg mixture alternating with the lemon juice and mix. Pour the mixture into the tin and bake for 1 hour or until a skewer comes out clean.
5. To make the drizzle, heat the lemon juice, caster sugar and rose-water together in a saucepan. Boil until slightly thickened and set aside.
6. Pour the drizzle over the cake in the tin and allow to soak in. Allow the cake to cool, then remove from the tin.
7. To make the icing, sift the icing sugar, add the lemon juice, then add enough water to make a thick, pourable paste.
8. Pour the icing over the cooled cake. Allow the drizzle to run down the sides of the cake.
Extracted with permission from Just Teddy - Petals from Paris by Teddy Zaki. Images courtesy: That Food Guy Publishing - a division of That Food Guy Group
