Moroccan rose Recipe
Ambrosial desert so simple and easy to make.
Ingredients
- 2 eggs
- 60 g butter at room temperature
- 100 g sugar
- 130 g creamy yogurt
- 2 tbs rosewater
- 50 g flour
- 1 tsp baking powder
- 50 g fine semolina
- 50 g ground almonds
- Zest of one lemon
- For the syrup:
- 100 g caster sugar
- 125 ml water
- 2 tbs rosewater
Directions
- Separate egg whites from yolks and beat whites into firm peaks.
- Beat butter with sugar until fluffy.
- Add yogurt, rose water, egg yolks, flour mixed with baking powder. Mix and combine.
- Add semolina, almonds and lemon zest. Mix and combine.
- Pour batter into square pan lined with parchment paper.
- Bake the cake in the oven for 40 minutes at 180°C. When done, let cool down.
- In the meantime, prepare syrup by boiling water and sugar over medium heat for 5 minutes or until sugar is completely dissolved. Remove from flame. Add rosewater into the syrup.
- Pour hot syrup over cold cake and cool, gently unmold and cut as desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 31g | |
| Recipe makes 20 servings | |
| Calories 75 | |
| Calories from Fat 32 | 43% |
| Total Fat 3.63g | 5% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 90mg | 4% |
| Potassium 31mg | 1% |
| Total Carbs 9.28g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 5.38g | 4% |
| Protein 1.59g | 3% |
