Honey + Almond Cakes w Rose Ganache
Honey + Almond Cakes with Rose Ganache
Makes 8 small or 1 large cake (pudding basin)
This is an Italian cake recipe borrowed from Silvia Colloca, only slightly adapted. I love this cake, it's not too sweet, has a great texture and keeps well. It is traditionally made in a pudding basin with a chocolate glaze however I thought these mini tins were very cute. I made more of a chocolate ganache instead of a glaze and also put in some rosewater because I just love the delicate flavour of rose with rich chocolate.
6 eggs, separated
3 tablespoons honey
170g raw sugar
60g softened butter
160g almond meal
140g self-raising flour
40g spelt flour
2 1/2 tablespoons milk
finely grated zest of 1 lemon
pinch of salt flakes
Preheat oven to 180 degrees. Beat the egg yolks with the honey, sugar and butter until pale and creamy. Add the almond meal, flours, milk and lemon zest and stir to combine.
Beat the egg whites with a pinch of salt until you have soft peaks. Gently fold whites into the cake mix...at this stage I needed to add a little more milk to loosen the batter before adding the egg whites.
Grease the tins, I used spray oil, and pop in the oven for about 40 mins. It may need longer if you are using a large pudding basin. The cakes are ready when they are a nice dark golden colour and a skewer comes out clean. Leave in the tins to cool for about an hour, and then turn onto wire rack to cool completely. The cakes will have risen quite high out of the tins, I used a serrated knife to cut them down level with the tins (and ate the scraps).
75g dark chocolate
2 teaspoons rosewater*
Heat the cream until almost boiling point, add the chocolate and let sit for a minute or two. Give it a good whisk until its lovely and glossy. Add rosewater. Cool the ganache until it starts to thicken and pour over the cakes, finish with some edible dried rose petals to decorate.
* I love rose so 2 teaspoons was beautiful for me, if your not sure about it just start with 1 and add to your liking.