Rose Petal Pound Cake

1 cup butter, softened
1 2/3 cups white sugar
5 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
1 1/2 ounces finely chopped almonds
1 teaspoon rosewater
2 drops red food coloring
fresh rose petals

1 - Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch tube pan.
2 - Cream butter well. In a separate bowl beat sugar and eggs together until doubled in volume. Add sifted flour and salt gradually. Fold in creamed butter thoroughly.
3 - Divide batter into two equal parts. Into one part add the almond extract and the ground almonds. To the other part add the rosewater and the red food coloring. Spoon batters alternately into the prepared pan.
4 - Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool then remove from pan and dust with confectioner's sugar. Garnish by placing rose petals around base of cake. Serve with Roe Petal Syrup.

Rose Petal Syrup
4 cups rose petals
2 cups water
2 cups sugar
red food coloring (optional)

Simmer rose petals with water and sugar for one hour. Add drops of red food colouring to get desired colour. Strain through a fine seive. Bring back to the boil and put in hot sterilised bottles.