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Rose Almond Olive Oil Cake
- Serves
8
- Difficulty
Easy
Published 2021
Semolina is used in many Middle Eastern desserts, giving them a pleasant, slightly coarse texture as well as a unique flavor. In this very moist cake, semolina combined with almond flour is the backdrop for a batter flavored with rose, mahlab, and more almonds. This cake keeps for 1 week in a tightly covered container at room temperature.
Ingredients
Method
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This worked well—nice texture. I didn't have any mahlab, but I will try and get some as it sounds like an interesting spice/flavour. The rosewater was quite a subtle flavour (or maybe my rosewater was a little bit old and had lots its precious volatiles). I think the cake could be good with a lemony icing, as an alternative, too.