Rose Of Lebanon Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2/3 cup butter, softened½ cup applesauce1 cup white sugar5 eggs1 cup flour1 cup chickpea flour½ teaspoon salt1 teaspoon almond extract2 tbsp finely chopped almonds1 teaspoon rosewater2 drops red food coloring
Preheat oven to 350 degrees F. Grease one 9 inch tube pan.
Cream butter and applesauce well.
In a separate bowl beat sugar and eggs together until doubled in volume.
Add sifted flours and salt gradually.
Fold in butter and applesauce thoroughly.
Divide batter into two equal parts.
Add the almond extract and almonds to one half.
To the second half, add the rosewater and the red food coloring.
Spoon batters alternately into the prepared pan. Swirl lightly with a knife.
Bake 50 minutes. Let cake cool before removing from pan.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Cream butter and applesauce well.
In a separate bowl beat sugar and eggs together until doubled in volume.
Add sifted flours and salt gradually.
Fold in butter and applesauce thoroughly.
Divide batter into two equal parts.
Add the almond extract and almonds to one half.
To the second half, add the rosewater and the red food coloring.
Spoon batters alternately into the prepared pan. Swirl lightly with a knife.
Bake 50 minutes. Let cake cool before removing from pan.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 213.6
- Total Fat: 11.5 g
- Cholesterol: 86.6 mg
- Sodium: 78.0 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 1.3 g
- Protein: 4.9 g
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