Step 1

Take 2 egg whites and 5 egg yolks and beat them together in a mixer.

Step 2

Mix in 250g of butter, ¼ tsp of rose water, and one shot of brandy.

Step 3

Grate in ¼ of a lemon rind and sift in 1 ¾ cups of all purpose flour, and ¾ cup of white sugar.

Step 4

Set your mixer on medium speed for 5-10 minutes until the mixture is fluffy and white.

Step 5

Stir in 3 tbsp of caraway seeds and ¼ cup of candied peel.

Step 6

Butter a round pan, scoop mixture into a 7″ round cake pan and bake in ‘a quick oven’ (pre-heated oven, ~200C/400F).

Step 7

When a wooden skewer is pushed into the middle and comes out clean, the cake is done (45 minutes to 1 hour)