This cake is very different to the usual recipes and calls for rosewater which you can obtain in Middle Eastern grocery stores. You could also substitute orange water for the rosewater. Rosewater and orange water are used in Middle Eastern pastries. Both
INGREDIENTS (for 1 servings):
- 1 cup butter, softened
- 1 2/3 cups white sugar
- 5 eggs
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon almond extract
- 1 1/2 ounces finely chopped almonds
- 1 teaspoon rosewater
- 2 drops red food coloring
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch tube pan.
Cream butter well. In a separate bowl beat sugar and eggs together until doubled in volume. Add sifted flour and salt gradually. Fold in creamed butter thoroughly.
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.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool then remove from pan and dust with confectioner's sugar.