200g unsalted butter, softened

150g castor sugar

4 medium eggs

  tsp ground cardamom

275g ground almonds

100g rice flour

1 lemon, zest and juice

1 Tbsp rose water

5ml baking powder

Pinch of salt



30ml castor sugar

15ml lemon juice

5ml rose water




  1. Grease a deep 20cm loose-bottomed springform tin.
  2. Preheat the oven to 160 C.
  3. Beat together butter and castor sugar.
  4. Add eggs one at a time, beating after each addition.
  5. Add rose water and lemon zest.
  6. Sift together rice flour, cardamom, almonds, baking powder and salt.
  7. Add the flour to the egg mixture alternating with the lemon juice and mix.
  8. Pour the mixture into the springform tin and bake for 1 hour.
  9. To make the drizzle, heat lemon juice, castor sugar and rose water together in a


  1. Boil until slightly thickened and set aside.
  2. After 1 hour cooking time, prick with a skewer to test if it is baked through.
  3. Once baked, remove from the oven, pour over the drizzle and allow to soak in

the loose-bottomed cake tin.

  1. Allow the cake to cool, then remove from the tin.
  2. To make the icing, sift icing sugar, add lemon juice, then add enough water to

make a thick but pourable paste.

  1. Pour the icing over the cooled cake. Allow the drizzle to run down the sides of

the cake in rivulets.

  1. Decorate with slivered pistachios, edible gold leaf

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