by Farzana Kumandan @sprinklesandspicect
250g soft butter
1 cup castor sugar
1 tablespoon vanilla essence
1 teaspoon rose water
1 level teaspoon fine cardamom
2 heaped cups flour
2 teaspoons baking powder
Mix the butter and sugar until it is light and creamy.
Add in the eggs, vanilla, rose water and cardamom and mix well.
Add in the dry ingredients and mix until it is smooth and lump free. (You will have a thick batter)
Spoon into a medium sized, baking dish and bake on 180degrees for 25-30 minutes until cake is golden brown. (Test to see that a skewer comes out clean)
Allow cake to cool, add icing and sprinkle crushed edible rose petals.
BURFI ROSE ICING (TOPPING)
100g soft butter
3 cups sifted icing sugar
3 heaped tablespoons klim
½ teaspoon fine cardamom
1 tablespoon rose syrup
2 tablespoons dessert cream
Mix all ingredients together until a smooth icing is formed.