Almond Ring Cakes

Almond and rose water ring biscuitsAlmond Ring Cakes

These Almond Ring Cakes are just delicious, nice and light and very flaky, you get to taste the roasted almonds, then the cinnamon, then the beautiful aroma that comes from the orange flower water all these flavours will be dancing in your mouth. I made this especially for people to have during a celebration at laid (or Eid) at the end of Ramadan, or especially for a wedding.

They are time-consuming if you make them from scratch, but I cheat and I don’t mind as I don’t always have time like some people,  life is too short and people today don’t have the time. So I found my way that is easier and quicker to make. These cakes are beautiful looking and they taste just gorgeous. I could eat four in one go easy – no guilt at all!  I came up with this idea because the original recipe is very time-consuming. I find using bought short crust pastry is so much better as you get the best result in my opinion and everyone who has tried my cakes loved them , so I am very pleased with myself,I am sure someone out there will do the same as soon as they read this, and why not.

I even fooled my sister and she makes the best cakes ever, she never knew the truth as I was giggling secretly to myself. I have never given the recipe to any one or told my secret, well, now you all know how to make them. I still make them from time to time when people visit me during any festival like Christmas or any kind of party and when I make them they love them.

I will show the real recipe for the pastry maybe next time, I would like to say most of my cakes are very light and flaky, if they are hard then they are not made well.

Now let bake:

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Almond Ring Cakes
Votes: 1
Rating: 5
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Rate this recipe!
Print Recipe
Servings 22 pieces
Prep Time 40 minutes
Cooking Time 30 minutes
Passive Time
Almond Ring Cakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings 22 pieces
Prep Time 40 minutes
Cooking Time 30 minutes
Passive Time
Ingredients
Servings: pieces
Instructions
To prepare the filling:
  1. Toast the almond without the skin on a dry pan for about 2 mins, they should have slightly dark spot on them, remove them from the pan to a plate to cool down. Don't leave them to cool down in the pan or they will carry one browning.
  2. When the toasted almonds are cold, put them in a grinder with the sugar and cinnamon and grind to a coarse powder. Add the orange flower water and mix well with a fork then set aside. Don't over wet it.
For the syrup:
  1. In a small deep milk pan add the water and the sugar and bring to the boil for 15 min then add the Orange flower water and then turn the heat off, then let it cool down. You don't want it too thick.
To make the rings
  1. Have your pastry ready to cut it into 3 strips then with a rolling pin roll to the width about 5".
  2. Take one teaspoon of the filling and spoon it into the centre then with your finger make sure you spread it evenly then roll to close.
  3. Cut the end with a knife (like the photo) then mould in the ends together well or they will open, or you could use your own method.
  4. Repeat the same with all the pastry until you have done them all, then put then on a non stick oven tray.
  5. Bake in the oven on middle shelf gas mark 3 / 170c for about 15 min, or until you see the bottom light golden. Remove from the oven, put on wire rack until they are completely cold.
  6. Have the syrup that you prepared ready.
For the icing:
  1. Now the almond ring cake are cold put them one by one in the syrup, turn them over, only keep them 30 sec, no more, then put them to drain on a wire cooling tray.
  2. Have ready a deep container with a lid add little icing sugar then put each almond ring in the container then cover with icing sugar.
  3. You can do a second layer and cover with icing sugar, they must not touch each other dust with icing sugar and cover with the lid and leave over night to absorb.
  4. The next day carefully take one by one and with your finger remove the access icing sugar then put aside, do the same with all of them.
  5. Just before serving dust with fresh icing sugar.