May is that time of the year when we usher in a few birthdays as well as some anniversaries. So, it was but natural that I had to miss out on updating the blog to spend whatever free time there was with the family and in preparation for the little celebrations that happen to mark these lovely occasions. In between I carried on with my baking and cooking and therefore have quite a lot to share. This post I dedicate to the beautiful almond rose bread that I was inspired to try out after reading a few recipes over the internet.
When I first read the recipe for this my mind could not stop imagining the wonderful aroma that would waft out of the oven given the almonds and rose involved.That these would make for great photography given their colours and texture was another motivator to get on with baking it as soon as I had decided on what recipe to follow.
I am not a stickler for measures and more often than not it's more about instinct than a perfect ounce of butter or sugar a trait I seemed to have picked from my mother. She almost never minds the quantities of ingredients in her food to a cup or a spoon but still manages to turn out the most delicious food. I am not as brave as her but am learning! So here goes the recipe:
2 cups plain flour
3 eggs
1 1/2 cups caster sugar
1/2 cup dried rose petals
1 cup ground almonds
1/2 cup milk
1/2 cup butter
zest of 1 lemon
1 tsp rose essence or 2 tsp rose water
Blend together sugar , milk, butter and eggs. Add in the flour, ground almonds, zest of lemon ,rose petals and the essence or rose water whichever your have.
Grease a baking tin and pour the mixture into it.Bake in a preheated oven at 180 C till a tester inserted into the bread comes out clean.
Cool the bread a bit before slicing. Serve with butter, cream or whatever you fancy! A great accompaniment to tea or coffee.
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