Three-quarters cup of butter
One and one-half cups of confectioners' sugar (well packed in a cup)
300g of chopped rose petals
One cup of all-purpose flour
One cup of chopped almonds
Two beaten eggs
A pinch of salt
One cup of boiling water
One tablespoon of baking soda
Two tablespoons of rum
Three-quarters cup of butter
One and one-half cups of confectioners' sugar (well packed in a cup)
300g of chopped rose petals
One cup of all-purpose flour
One cup of chopped almonds
Two beaten eggs
A pinch of salt
One cup of boiling water
One tablespoon of baking soda
Two tablespoons of rum
Preheat the oven to moderate temperature (170°C)
Grease a 23cm-diameter ring mold
In a bowl, cream together the butter and confectioners' sugar until well mixed
Add in the rose petals, flour, almonds, eggs, and salt
Mix in the boiling water with the baking soda
Pour into the prepared mold and mix well
Place in the oven and bake until a toothpick inserted near the center comes out clean (about 1 hour)
Drizzle with rum on top
Let it rest until it has cooled slightly
Unmold and let it dry completely
Make two recipes
Serves 20 people.
