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12–15
Easy
By Tasos Gaitanos and Alex Large
Published 2023
These delicate little cakes are so easy to make and combine some of the classic flavours of the Eastern Med. Feel free to reduce the rose water in the syrup if you want a more subtle flavour — we love it and use the full quantity when we make them in the restaurant.
In a large bowl, beat together the butter, sugar, salt, ground almonds, semolina and baking powder. Then gradually add the eggs, the rose water and the lemon zest and juice and beat until the mixture is light and fluffy.
Spoon the mixture
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