Preheat the oven to 160C(320F) fan-forced and grease and line a round spring-form tin.

Cream the butter by hand beating. I used a whisk for this step. Make sure it's nice and smooth.

In the bowl of an electric mixer, beat the sugar and eggs together until doubled in volume.

Gradually add the sifted flour and salt.

Remove the bowl from the stand and fold through the creamed butter. Place half the batter in a separate bowl.

To one bowl, add the almond extract and almond meal.

To the other, add the red colouring and rosewater.

Spoon batters into the prepared tin alternating between the almond and the rose batter.

Bake the cake for 50 to 60 minutes or until a cake tester comes out clean.

Let cake cool in the tin, then remove it from the tin and dust with icing sugar.