Rose cake with toffee topping
Sometimes we need to shut our busy chattering minds and just let things happen.
I need some of that, I need to stop thinking so much, turn off my thoughts and enjoy the nothingness.
3tsp baking powder
1tsp bicarbonate of soda
110g butter at room temperature
3/4 cup agave syrup
1/2 cup rose water
For the filling:
1tbsp agave syrup
For the toffee topping:
1/3 cup agave syrup
1/2 cup sliced almonds, roasted in a pan
Mix the flour, baking powder, soda and salt in a bowl.
In another bowl combine the butter and agave syrup.
Mix the eggs and add them in 3-4 times to the butter while mixing. Add the rose water and yogurt and mix well.
Combine the dry and wet ingredients together and mix well.
Pour the batter into a greased spring form and bake for approx. 40 minutes.
Leave the cake to cool completely before filling it with the cream and topping it.
To make the filling whip the cream quite thick but be careful not to "break" it. Add the agave and beat tiny bit more just to combine.
Cut the cake in the middle and spread the whipped cream. Close with the top part.
To make the toffee topping heat the agave syrup till it bubbles and cook for 2 minutes. Add the cream and let the sauce reduce, this takes a few minutes. Watch the sauce because it can burn.
Spread evenly the toffee over the cake and sprinkle the roasted almonds.