Ingredients
Scale
- 1 cup (125g) all-purpose flour
- 1/2 cup (60g) ground blanched almonds
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 large egg yolks
- 1 tsp rose water
- 1/2 tsp almond extract
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (30g) sliced almonds, for topping
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
- In a bowl, whisk together flour, ground almonds, baking powder, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy. Beat in egg yolks one at a time, then mix in rose water and almond extract.
- Gradually fold in the dry ingredients until just combined — do not overmix.
- Spoon batter evenly into muffin cups, filling each about 3/4 full.
- Sprinkle sliced almonds on top of each cake.
- Bake for 14–16 minutes, or until golden and a toothpick inserted comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a gluten-free version, substitute gluten-free flour 1:1 and ensure baking powder is gluten-free.
- Rose water potency varies — start with 1/2 tsp and add more after tasting the batter if desired.
- Store in an airtight container for up to 3 days, or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Method: Baking
- Cuisine: English Regency
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: 128 Kcal
- Sugar: 8g
- Sodium: 52mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 36mg
