Melt the butter in the microwave. Sift the almond flour and cake flour separately. Soften the dried cranberries in hot water.

In a bowl, combine the granulated sugar and eggs, and warm them over a double boiler until they reach body temperature, dissolving the sugar completely.

Using a mixer, whip the mixture until it becomes thick and forms ribbons when lifted.

Add the rose essence and food coloring, mixing until the color is uniform.

Add the dried cranberries.

Add the almond flour and mix well.

Add the cake flour in three parts.

Reheat the melted butter to 122°F (50°C), then mix in about 1/4 of the batter until it reaches a mayonnaise-like consistency.

Return this mixture to the main batter and mix until the color is uniform.

Bake in a 356°F (180°C) oven for about 60 minutes.

Make the rose syrup.
In a saucepan, combine water and granulated sugar, heating until the sugar dissolves. Once cooled, add the rose liqueur.
(You can substitute with 1 teaspoon of essence)

After removing from the oven, let the cake sit for about 15 minutes before removing it from the pan. While still warm, brush the cake with the rose syrup. Once cooled, dust with powdered sugar.