Cardamom and Rose Water Cake with Ruby Ganache

Preheat oven to 180°C/160°C Fan/Gas 5. Grease and line 6 mini loaf tins.

In a large bowl, beat together the butter and sugar with an electric whisk until fluffy. Add the eggs, one at a time, whisking until incorporated.

Add the flour, ground almonds, cardamom, baking powder, salt, rose water, milk and lemon zest and mix until combined.

Divide the mixture evenly between the cake tins and transfer to the oven to bake for 30 minutes, or until golden.

Once baked, remove from the oven and transfer to a wire rack.

To make the ganache, melt the Callebaut® Ruby Chocolate Callets and double cream together. Once smooth and glossy, drizzle over the cakes.

Garnish with pistachios, rose petals and Callebaut® Ruby Blossoms to finish.