This sponge cake is the ultimate treat: super rich thanks to the nut mix, with a delicate hint of rose (love it) and super moist! Goes perfectly with a warm drink for a snack, or as dessert to impress.
It’s also super easy and quick to make 😉 if you do not have a stand mixer, you can also use a handle one. The key is to work the butter and sugar until you get a smooth paste. All other ingredients can also be mixed in using a sturdy spoon. And feel free to try different nut combinations too!
For a dairy free version, you can use non-dairy butter. For the cooking, make sure it’s completely dry inside by inserting a skewer in all the way to the bottom – it has to come out clean! And do make sure it’s cooled to room temperature before adding the sugar glaze on top, otherwise it won’t stick and will get inside the cake itself. Of note, my glaze is not super white: that’s because I used less sugar. If you want a nice, even white coat, double the amount of icing sugar when preparing it 😊 for the rose water, what I did was to place some rose petals in the amount of water required, microwaved it for 30 seconds, gave it a stir and that was it! Instant rose-flavored water 😊 now it’s time to prep the cake and enjoy it!
