Celebrating October’s beauty with a moist and delicious Almond Cake with Rose Petals

In October La Motte’s rose garden is a spectacular sight and this year we will open the private garden to the public during the weekend of Franschhoek Open Gardens. To celebrate the beauty of this special flower, we have also arranged a Talk by South African authority on roses, Ludwig Taschner of Ludwig’s Roses. Join us on Thursday, 30 October, for a walk of the gardens and his talk focusing on Heritage roses versus the New Hybrids. You are also invited to a special rose-inspired dinner menu served in Pierneef à Motte Restaurant.

In the meantime, why not try this delicious recipe for an Almond Cake from our Cape Winelands cuisine cookbook that we have decorated with rose petals. What makes this cake irresistible, is that it also works with wine, especially a glass of our 2011 La Motte Méthode Cap Classique!

Recipe for Almond Cake

Makes 2 x 20cm cakes or 1 x 28 cm cake.


450 g butter

2 cups (500 ml) sugar

2 cups (500 ml) almonds, chopped

6 eggs, separated

1 tsp (5 ml) bicarbonate of soda

½ cup (125 ml) buttermilk

4 cups (4 x 250 ml) cake flour

pinch of salt

1½ tsp (7.5 ml) cream of tartar

1 Tbsp (15 ml) lemon juice

zest of 1 lemon


Preheat the oven to 180 °C (350 °F).

Cream the butter and sugar together. Fold in the almonds.

Add the egg yolks and whisk well.

Mix the bicarbonate of soda with the buttermilk and add it to the egg mixture.

Sift the flour, salt and cream of tartar together and fold into the mixture.

Whisk the egg whites until stiff, and then fold in, along with the lemon juice and zest.

Pour the mixture into a greased and lined 2 x 20cm cake pans or 1 x 29cm an and bake for 20-40 minutes.

Let it cool slightly before taking it out of the cake pan.

Serve at room temperature.

Tip: Serve with whipped cream to which you have added a splash of rose water and then decorate with fresh rose petals.