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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees. Lightly spray a 9-inch tube pan with cooking spray and set aside. | 2. Put the pieces of butter into the large bowl of an electric mixer and set aside about 15 minutes to soften. | 3. Grind almonds finely in a food processor or blender and set aside. | 4. When butter has softened, cream with sugar on medium speed until fluffy, about 5 minutes. | 5. Add eggs, one at a time, beating well after each addition. | 6. Stir together flour and salt. Slowly add to the creamed mixture, beating until batter is smooth. | 7. Remove about a third of the batter and add rose water and jam, stirring until smooth. | 8. Stir the ground almonds and almond extract into the remaining batter. | 9. Spoon half of the almond batter into the prepared pan, spreading evenly. | 10. Spoon all of rose batter into the pan, spreading evenly. Then top with remaining almond batter and spread until smooth. | 11. Bake cake on center oven rack 50 to 60 minutes or until it tests done. Cool cake in pan 15 minutes, then run a knife around the outside edge and also around the center tube. Invert onto a cooling rack and cool completely. | 12. Dust with powdered sugar before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	cup	unsalted cut	1627.59	0.1362	1.9295	184.1197
almond	1/4	cup	slivered	481.78	0.0	0.0	54.5
sugar	1 2/3	2/3	granulated	533.0	100.0133	16.6833	8.32
egg	5			357.5	1.8	31.4	23.775
purpose flour	2	cups		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
rose water	1	teaspoon		0.0	0.0	0.0	0.0
rose jam	1/4	cup		-	-	-	-
almond extract	1	teaspoon		-	-	-	-
sugar			powdered	-	-	-	-

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