Amaretti Rose Cake

This is a lovely light sponge cake with the added crunch of amaretti biscuits and the subtle taste of rose water.

Servings: 8 – 10
Time: About 70 – 75 minutes + cooling time
Difficulty: Easy Need: 2 x 20cm/8″ round cake tins

Cake Ingredients

  • 200g/7oz butter, softened  
  • 200g/7oz golden caster sugar
  • 4 eggs
  • 200g/7oz self-raising flour
  • 75g/2½oz amaretti biscuits, crushed
  • 1 or 2 tsp rose water*

*A note about rose water. Take care adding this flavouring as it’s very easy to put in too much. If you overdo it, the finished cake will taste like a cosmetics bag.


  • 150ml/5½fl oz double cream
  • Or 300ml/10fl oz for an extra thick mid-layer
  • 1 – 2 tsp rose water (For an alcoholic alternative you could use 2 tsp Amaretto liqueur)


  • Icing sugar to dust
  • Rose petals if available or other decorative items

Pre-bake preparation

  • Grease and line two round 20cm/8” tins & dust with S.R. flour
  • Soften the butter
  • Weigh out 200g/7oz golden caster sugar
  • Weigh out and sieve 200g/7oz self-raising flour
  • Weigh out and crush 75g/2½oz amaretti biscuits
  • Turn the oven on to heat up to 190C / fan 170C / 375F / Gas 5


1. Beat the butter and sugar until light and fluffy.

2. Add the eggs one at a time, beating well with each addition. Add a tbsp. flour with each egg. Add in the vanilla and rose water flavourings

3. Fold in the remaining flour and crushed biscuits until well combined.

4. Divide the mixture between the two tins and level top. Bake for about 20 minutes. (until golden and/or a skewer comes out clean and dry) Remove from oven & leave in tins to cool fully.

5. For the filling, whip the cream until soft peaks form. Add the rose water and mix well. Then spread the filling over one of the cakes and top with the other.

6. To decorate, dust top with icing sugar before serving. If desired, scatter rose petals over top.

I hope you enjoy this lovely cake. If you want more cake recipes click this link, or have a look at my site for lots of other great recipes, both sweet and savoury.

Here are some of my current favourite cakes that I’d love you to try:

Rhubarb, Almond and White Chocolate Cake

Fruity Oatcake.

Coffee and Almond Crunch Cake

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Happy baking & best wishes