Description
A delightful cake that blends floral notes of rose with a light and airy sponge, perfect for gatherings or as an indulgent snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup milk
- 1/4 cup rose water
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Pink food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour your cake pan.
- Cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk, rose water, and food coloring if using.
- Combine the flour, baking powder, and salt in a separate bowl. Gradually add the dry mixture to the wet ingredients, mixing gently.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool.
Notes
Serve plain or with powdered sugar, whipped cream, or fruit compote. Store wrapped at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg