Rose Of Lebanon Cake
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Rose Of Lebanon Cake calories by ingredient
Introduction
This cake is very different to the usual pound cake recipes. It calls for rosewater, which you can find in Middle Eastern grocery stores (if not your regular grocery). You could also substitute orange flower water for the rosewater if desired. This cake is very different to the usual pound cake recipes. It calls for rosewater, which you can find in Middle Eastern grocery stores (if not your regular grocery). You could also substitute orange flower water for the rosewater if desired.Number of Servings: 16
Ingredients
-
2/3 cup butter, softened
½ cup applesauce
1 cup white sugar
5 eggs
1 cup flour
1 cup chickpea flour
½ teaspoon salt
1 teaspoon almond extract
2 tbsp finely chopped almonds
1 teaspoon rosewater
2 drops red food coloring
Directions
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.