Preheat the oven to 180°C. Grease a flowershaped Bundt cake tin.

Cream the butter and sugar until pale and fluffy, then add the cardamom and blend well.

Gradually beat in the eggs, then fold in the flour, ground almonds and 2–3 T water to give a soft, dropping consistency.

Pour the mixture into the tin and bake for 35 to 45 minutes, or until risen and cooked through. Cool slightly, then turn out onto a wire rack and sprinkle the rose-water over the cake.

When completely cool, cut the cake in half, then sandwich together with the ganache. Ice the top with rose icing, allowing it to drip down the sides of the cake.

To make the white chocolate ganache, heat the cream in a saucepan to just below boiling point, then remove from the heat and stir in the chocolate until smooth. Stir in the rose essence, then chill until the mixture is very thick.

To make the rose icing, place the egg whites, cream of tartar and salt in a glass bowl and suspend over a saucepan of shallow, simmering water. Whisk using an electric beater until soft peaks form.

Slowly beat in the rose syrup, sugar, rose essence until the meringue is stiff and glossy – this should take at least 5 minutes. Beat for a further 3 to 4 minutes until thick. Add the food colouring, if using,

Cook’s note: Adorn this cake with pretty crystallised rose petals. Simply brush clean, pesticide-free rose petals with lightly beaten egg white and place on a bed of sifted caster sugar.

Sift more caster sugar over the petals, then gently lift each one and blow off any excess sugar. Place on a cooling rack, then leave to dry in a warm place.