Sandkage (Rose Pound Cake)

Preparation

1. Step 1

   Preheat the oven to 350°F. Butter a 6 1⁄2 cup loaf tin and line the base with baking parchment. Blitz the whole almonds, with their skins, in a food processor until they are ground. You will get far superior results with freshly ground almonds, so do take the trouble and don’t skip this step!

   Step 2

   Cream the butter and sugar with an electric mixer until light and fluffy. Gradually add the eggs one at a time, beating well after each addition. Sift the flour and baking powder and mix them into the ground almonds. Fold into the butter mixture with a spatula, adding enough of the milk to reach a dropping consistency. Pour the batter into the prepared tin. Bake for one hour in the hot oven. Leave to cool for 10 minutes, then turn it out on to a wire rack. Leave until cold.

   Step 3

   Place the rose jelly in a bowl, gradually add the icing sugar and mix until you have a smooth icing; the color will be a pale rose-pink. If you want a bright pink, add a tiny bit of food coloring. Now add the minutest splash of water, continuing to whisk, until the consistency is smooth and not too runny. Place the pound cake upside down on a serving dish—so the flat base is on top—and spread the icing over the cake. Decorate with the rose petals.