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Makes 1 round cake


3 oz. walnuts, coarsely crushed
4 oz. saltless butter
4 oz. white sugar
2 eggs, beaten
4 oz. self-raising flour, sifted
3 tbsp. rosewater (available at any Middle Eastern or Indian store)
5 drops natural pink food coloring
2 oz. unsalted butter
3 tbsp. sweetened condensed milk
8 oz. icing sugar
2 tbsp. rosewater
10 walnuts, halved for decoration


Preheat oven to 350 F (180 C). Line a 7-inch round cake pan with silicon paper (sides and bottom). Using a food processor, beat butter and white sugar until smooth and creamy. Add eggs, flour, rosewater, and food coloring. Beat until smooth and lump free. Put into bowl and fold in crushed walnuts. Pour mixture into cake pan. Spread until even and bake for 30 minutes or until golden. Cool in tin and then turn out onto wire rack.

For the topping, using the food processor, beat butter, sweetened condensed milk, icing sugar, and rosewater together until smooth and creamy. Pour on top of cake. Using a palette knife, spread quickly all over. Place walnut halves on topping in any pattern as a decoration. Hurry, because topping sets quickly. Store in cool, dark place in a domed cake container.