Almond cakes with rose-scented icing recipe

Hello dear readers I'd like to go bit out of cakes and baking once a while, a friend suggested I post recipes on beaverages, drinks and juices, her reason is, cakes are mostly taken alongside these. So, after this delicious recipe I'll drop a few posts on beaverages:d

How to make Almond cakes with rose-scented icing

Ingredients

175g (6oz) light butter
250g (8oz) caster sugar
4 eggs, beaten
125g (4oz) ground almonds
125g (4oz) plain flour
½tsp baking powder
½tsp almond essence
For the icing
150g icing sugar
1tsp natural essence of rosewater
a little pink food colouring
crystallised rose petals

Method

Preheat oven to Gas 4, 180°C, 350°F.
Line a 12-hole muffin tin with cake cases or use silicone fluted cake moulds
or muffin moulds.
Beat butter and sugar together until light and fluffy, gradually beat in the eggs. Add the almonds, flour, baking powder and almond essence and lightly fold in using a large metal spoon.
Divide the mixture between cases or moulds and bake in the oven for 20-25 minutes or until golden and firm to the touch. Allow to cool then turn out of the silicone moulds if using.
Mix icing sugar with rosewater and a teaspoon or two of water to make a thick icing. Add food colouring and drizzle over the cakes.
Decorate each cake to suit the occasion. These cakes will keep for up to 3-4 days in a cake tin.

Enquiries, suggestions are always welcome.

Happy cooking!