If rosewater is not your thing, leave it out and add a little more vanilla extract. Rosewater can vary in strength, so add it to taste, with some caution.
melted butter, for greasing
115 g (4 oz/¹⁄³ cup) rice malt syrup
240 g (8½ oz/2 cups) almond meal
2 teaspoons baking powder
1 teaspoon natural vanilla extract
about 1 teaspoon rosewater
edible dried rose petals and slivered pistachios, to decorate
100 g (3½ oz) dark chocolate (70–85% cocoa solids), chopped
125 ml (4 fl oz/½ cup) thickened (double/heavy) cream
1 Preheat the oven to 160°C/320°F (fan-forced). Generously grease two 6-hole 80 ml (2½ fl oz/¹⁄³ cup) capacity donut tins with the melted butter. (If you don’t have two, don’t worry, they will be fine cooked in two batches.)
2 Whisk the eggs and rice malt syrup together until the syrup dissolves. Stir in the almond meal, baking powder, vanilla extract and rosewater to taste.
3 Put the batter in a piping bag fitted with a 1.5 cm (½ in) plain nozzle (or use a large sealable plastic bag with the corner snipped off) and pipe the mixture into the prepared donut holes (alternatively, you can spoon the batter in). Fill each hole about two-thirds full.
4 Bake for 10–12 minutes or until well-risen and just firm to touch. Remove from the oven and set aside to cool in the tin for 15 minutes. Carefully loosen the donuts and turn onto a wire rack to cool completely.
5 For the chocolate glaze, put the chocolate in a small heatproof bowl. Heat the cream in a small saucepan over medium heat and bring just to the boil. Pour over the chocolate and stir until melted and combined. Set aside to cool and thicken slightly, if necessary.
6 Dip the cooled donuts into the glaze and sprinkle with rose petals and slivered pistachios.
These donut cakes will keep for 2–3 days in an airtight container.
Extract from Incredible Bakes by Caroline Griffiths, published by Smith Street Books, RRP $39.99