Any break from the daily drudgery of mundane life helps to restore out lost mojo and recuperate our minds. Be it just a day trip or a long winding vacation. Last week it was a long weekend for us and the weather was great with ample of sunshine and beautiful blue skies.We made an impromptu plan of heading down South to a beautiful place called Berry in NSW. It is known for its beautiful country town charm and boutique shops that sells amazing bric bracs.
I managed to make some overnight arrangement to stay over managing to snap a decent last minute deal at a nice wine estate very close to Berry. On reaching we found out that the winter wine festival was on for the weekend. It was definitely a great break from the monotony.
Kids were very happy watching endless media and snacking on junk… and mom too….
Coming back to my lovely cake…. This cake has its own distinct flavour. The light texture of the cake soaked with syrup and nuts were so tempting that we had hardly anything left on the platter for the next day morning tea except for the crumbs… I wasn’t sure whether my kids would fancy any treats flavoured with rose. Surprisingly they both admired and relished it even though my younger one is bit finicky about strange flavours…
It is friday today !!!!!
I am happy to wind down even after a short week and eagerly looking forward to catch up with Vivid Sydney as this the last weekend. Although the weather doesn’t look promising but I reckon for some of you staying at home and whipping up a delicious cake and relishing it with a hot cuppa is definitely fun too!!!!
Enjoy and have a great weekend.
- 1 1/4 cups Almond meal
- 1/4 cup white breadcrumbs
- 1 tsp Baking powder
- 3 Egg separated
- 3/4 cup caster sugar
- 2 to 3 tsp rose essence depending upon your liking
- 1/4 cup pure cream
- 1tbsp Slivered almond
- 2tbsp pistachios
- For the Syrup
- 3/4 cup caster sugar
- 1cup water
- 1tsp rose essence
- Combine Almond meal, baking powder and bread crumbs in a bowl.
- Beat egg yolk and sugar in a separate bowl and add rose essence, cream until combined. Mix it well with the above mixture
- Beat egg white until soft peaks and fold it to above batter in batches.Bake for 45 minutes at 180″C.
- Meanwhile make the syrup. Remove the cake and pour half of the syrup over the cake. Set it aside for 10 to 15 minutes.
- Turn the cake, top side upon to a platter and scatter with slivered almonds and pistachios.
- Serve with extra syrup