Steam Oven Almond Cake with Rosewater Glaze

 

Steam Oven Almond Cake with Rosewater Glaze

Steam Oven Steamed Rose and Almond Cake with Rosewater Glaze

Imagine a cake so tender, it melts in your mouth, infused with the delicate fragrance of roses and the subtle crunch of almonds. This isn't just a dessert; it's a journey for your senses, a whisper of romance on your palate. The steam oven works its magic, creating a moist and ethereal texture, while the rosewater glaze adds a final touch of floral elegance.

Yields: 8 servings

Prep time: 20 minutes

Cook time: 45-50 minutes

Ingredients:

For the Cake:

  • 200g (1 cup) blanched almonds, finely ground
  • 150g (3/4 cup) granulated sugar
  • 3 large eggs
  • 100ml (1/2 cup) milk
  • 2 tbsp rosewater
  • 1 tsp almond extract
  • 1/4 tsp salt
  • 1 tsp baking powder
  • Edible dried rose petals, for garnish (optional)

For the Rosewater Glaze:

  • 150g (1 cup) powdered sugar
  • 2-3 tbsp rosewater
  • A few drops of pink food colouring (optional)

Equipment:

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • 8-inch round cake pan
  • Parchment paper
  • Steam oven or steamer basket with a lid

Instructions:

  1. The Almond Embrace:
    • Preheat your steam oven to 100°C (212°F) using the steam setting. If using a steamer basket, fill a pot with about 2 inches of water and bring it to a boil.
    • Line the bottom of the cake pan with parchment paper.
    • In a mixing bowl, whisk together the ground almonds, sugar, eggs, milk, rosewater, almond extract, and salt until smooth.
    • Gently fold in the baking powder.
  2. A Steamy Serenade:
    • Pour the batter into the prepared cake pan.
    • Steam Oven: Place the pan in the preheated steam oven and steam for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
    • Steamer Basket: Place the cake pan in the steamer basket, ensuring the water doesn't touch the bottom of the pan. Cover the pot with a tight-fitting lid and steam for 50-60 minutes, or until a skewer inserted into the centre comes out clean.
  3. A Rose-Tinted Kiss:
    • While the cake is steaming, prepare the glaze. In a bowl, whisk together the powdered sugar and rosewater until you have a smooth, pourable glaze. Add a few drops of pink food colouring, if desired, for a delicate blush.
    • Once the cake is cooked, carefully remove it from the steam oven or steamer. Let it cool in the pan for 10 minutes, then gently invert it onto a wire rack to cool completely.
    • Pour the rosewater glaze over the cooled cake, allowing it to drip down the sides.
    • Garnish with edible dried rose petals, if desired.
  4. A Sweet Ending:
    • Let the glaze set for a few minutes before slicing and serving. This cake is best enjoyed at room temperature, allowing its delicate flavours to fully bloom.

Tips for a Perfect Bloom:

  • Finely Ground Almonds: Ensure the almonds are ground very finely to create a smooth cake texture.
  • Gentle Mixing: Avoid over-mixing the batter, as this can make the cake tough.
  • Steam is Key: The steam is what gives this cake its incredibly moist and tender crumb.
  • Rosewater Balance: Adjust the amount of rosewater to your preference. A little goes a long way!
  • Glaze Consistency: Add more or less rosewater to the glaze to achieve your desired consistency.

A Story on Your Tongue:

This Steamed Rose and Almond Cake is more than just a dessert; it's an experience. The delicate aroma of roses, the subtle sweetness, and the melt-in-your-mouth texture will transport you to a world of pure delight. Share it with someone special, and let the story unfold with every bite.

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