3tablespoonshoneymaple syrup, or coconut sugar(1/2 cup)
Dried organic rose petals and toasted almondsor pistachios chopped for garnish
Preheat the oven to 350°F. Grease an 8″(or smaller ones like mine) cake pan and line the bottom with a circle of parchment paper.
In a mixing bowl, combine the Measure for Measure rice flour, almond flour, baking powder, baking soda, salt, and cardamom. In a separate bowl, whisk together the eggs, honey or maple, rose water, lemon zest, and argan or coconut oil.
Pour the wet ingredients into the dry ingredients and whisk to combine. Pour the batter into the prepared pan. Bake the cake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for a few minutes. Invert it onto a cooling rack to finish cooling completely. Before serving, around the edges add honey and sprinkle the edges with rose petals and chopped almonds.
Keep wrapped in room temp for several days or put in the freezer or fridge to last longer.
Shayna's Kitchen | Breakfast or Dessert - Rose Almond Cake - GF Gluten Free https://shaynaskitchen.com/breakfast-or-dessert-rose-almond-cake-gf/