Cardamom And
Rose Water
Cakes
Satisfy your sweet tooth with this easy to make treat.
MADE WITH
RB1 Finest Belgian
Ruby Chocolate
(47.3% Min. cocoa)
1x2.5kg
INGREDIENTS:
150g Callebaut ® Ruby Chocolate Callets
200g Unsalted butter, room temperature
150g Golden caster sugar
4 Medium free-range eggs
125g Plain flour
250g Ground almonds
2tsp Ground cardamom
1tsp Baking powder
¼ tsp Salt
1tbsp Rose water
2tbsp Milk
1 Zest and juice of a lemon
6tbsp Double cream
20g Pistachios, chopped
2tbsp Rose petals
METHOD:
1. Preheat oven to 180°C/160°C Fan/Gas 5
2. Grease and line 8 mini loaf tins
3. In a large bowl, beat together the butter and sugar with an electric whisk until fluffy
4. Add the eggs, one at a time, whisking until incorporated
5. Add the flour, ground almonds, cardamom, baking powder, salt,
rose water and lemon zest and mix until combined
6. Divide the mixture evenly between the cake tins and transfer
to the oven to bake for 30 minutes, or until golden
7. Once baked, remove from the oven and transfer to a wire rack
8. To make the ganache, melt the Callebaut ® Ruby
Chocolate Callets and double cream together
9. Once smooth and glossy, drizzle over the cakes
10. Garnish with pistachios and rose petals to finish.
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