It's hard for me to think about this cake without adding up the cost in my head. Rose syrup + rose extract + 2 half pints of raspberries + almond flour (luckily I had some from TJ's in the freezer) + .....As I was buying the ingredients and baking the cake I told myself it better be worth it. I tried to pay extra careful attention, so as not to make any mistakes, but of course forgot to start the timer when I put the cake in the oven. I checked it frequently though, and think I baked it close to the right amount. On the night I baked this cake, we both really enjoyed it. The rose flavor was subtle and nice, I liked the contrast of the slightly crisp crust and the moist cake, and I enjoyed the raspberry bites. I didn't like the flavor quite as much on subsequent nights, but it was still pretty good. It stayed incredibly moist for days. I'm not sure if this is a cake that I'm excited to make again--there are just so many good cakes out there to try--but given that I now own lots of rose syrup and extract, I suspect I'll be making it again. I'd love to hear if anybody has other good ideas for ways to use rose syrup and extract. I can't think of any but know some of you will have great ideas!