Unsalted butter (clarified) 250gr
Ground almonds 300gr
Roasted almond slices for decoration
Cardamom powder 1tbsp
Baking powder 2tsp
Raising flour 150gr
Rose water 1cup
Pre-heat oven to 175C
Syrup: Boil the water with syrup till reduced, then add rose water, stir and simmer for 2min and allow to cool.
Prepare a tin by lightly greasing with clarified butter. (Swiss roll tin will 22-33cm)
In the bowl mix the eggs with sugar till a light and creamy colour. Then add all the other ingredients except the butter and mix well. Pour the cooled clarified butter down the sides of the bowl, mixing gently, but do not over mix.
Pour the batter into the tin then and cook for 25min in the middle shelf of the oven.
When the cake is ready, cool it slightly. Then cut into square shapes. Pour the syrup on it very slowly for at least 5times every 20min.
Decorate with slices roasted almond.