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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Preparation Time

  Cooking Time - 50 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch tube pan. | 2. Sift together flour and salt; set aside. | 3. Beat butter in a mixing bowl until light and fluffy; it should be noticeably lighter in color. In a separate bowl, beat sugar and eggs together until doubled in volume. Mixture should be thick and lemon-colored. | 4. Add sifted flour and salt gradually to the egg mixture, mixing until fully combined. Fold in creamed butter and mix thoroughly. | 5. Divide batter into two equal parts. Into one part, add the almond extract and the ground almonds. To the other part, add the rosewater and the red food coloring. Spoon batters alternately into the prepared pan. | 6. Bake in preheated oven until a cake tester comes out clean, 50 to 60 minutes. Let cake cool for 15 minutes; then remove from pan to cool completely. Dust with confectioner's sugar before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
butter	1	cup		1368.0	62.856	42.744	115.2
white sugar	1 2/3	cups		1290.0	333.2667	0.0	0.0
egg	5			357.5	1.8	31.4	23.775
almond extract	1	teaspoon		-	-	-	-
almond	3	tablespoons	ground	360.67199999999997	0.0	0.0	40.8
rosewater	1	teaspoon		-	-	-	-
red food coloring	2	drops		-	-	-	-
confectioner sugar	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.