Rosewater Cake

You will need:

Food processor
Measuring cups for ease
or scales
one large bowl
cake thermometer or toothpick style tester
Cake tin measuring 10inches(26cm) x 10 inches (26cm) x 3inches(7cm) deep
which has been roughly lined with baking parchment and then oiled

Preheat the oven to 160CFan

NB  Make the apple sauce first and allow it to cool or make it the day before.

Ingredients:

1 cup olive oil - organic if possible
1 cup Josephs sugar free syrup
30g (3/4 of 1/4cup) Tagatesse
4 large organic happy eggs
1 3/4 cup ( 170g) ground almonds
1 3/4 cup (190g) rice flour
3 heaped teaspoons baking powder
1 teaspoon bicarbonate of soda
1/4 cup almond milk (unsweetened) -I use Eomil
1/3 cup apple sauce - see below as make first
3 tablespoons rosewater - or more to taste reducing  the almond milk accordingly!
3 teaspoons vanilla extract
1/4 teaspoons salt, I use himalayan pink, ground

Using 3 tablespoon of Rosewater produces a delicate scent to the cake and very light flavour therfore do adjust to taste.

To make the apple sauce take 2 eating apples, peel and chop as shown then place in a pan with 2 tablespoons of water and gently simmer on a low heat until very soft, about 20 minutes.  You could also use a Bramley cooking apple and do the same with that as they soften and fluff up wonderfully.  When soft I used the Bamix handheld mixer to puree the apple into a sauce.

Method

Cream the oil, Josephs sugar free syrup and Tagatesse in the Food Processor for around 30 seconds until pale yellow and frothy.

In a large bowl mix the ground almonds, rice flour, baking powder, bicarbonate of soda and salt

Add one cup of flour to the oil/syrup/tagatesse mix and mix for about 10 seconds, next add an egg and mix in then alternate one cup of flour with each egg until all are mixed in.


Add the vanilla extract, rosewater and applesauce to the mixture in the food processor and blitz until mixed, a few seconds should do the trick

Pour the cake mix into the lined cake tin.
Bake at 160Cfan for 40 minutes but test after 35 minutes to see if cooked.

Do not worry if the cake sinks a little after it comes out of the oven!