Toasted-Almond Cake with Strawberries in Rose-Water Syrup

Toasted-Almond Cake with Strawberries in Rose-Water Syrup is a popular dessert in Mediterranean and Middle Eastern cuisines, known for its delicate flavors and moist texture.

This is vegetarian recipe. Dish can be prepared in 190 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Toasted-Almond Cake with Strawberries in Rose-Water Syrup

Cooking Method: Baking Cuisine: International Courses: Cake, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 40 min Rest Time 120 min Total Time 3 hrs 10 mins

Servings: 8 Calories: 2560

Best Season: Suitable throughout the year

Ingredients

Servings

• 150 gram Almonds
• 150 gram Butter
• 200 gram Granulated sugar
• 3 number Eggs
• 1.5 cup All-purpose flour
• 2 teaspoon Baking powder
• 0.25 teaspoon Salt
• 1.5 cup Strawberries
• 2 tablespoon Rose water
• 0.75 cup Sugar
• 1 cup Water

Instructions

1. Preheat the oven to 350°F (175°C).
2. Toast the almonds in a dry pan over medium heat until lightly golden, then chop them coarsely.
3. In a mixing bowl, cream the butter and granulated sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed butter mixture, mixing well after each addition.
6. Stir in the chopped almonds.
7. Pour the batter into a greased and floured round cake pan.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake is baking, prepare the rose-water syrup. In a small saucepan, combine the strawberries, rose water, sugar, and water. Cook over low heat until the strawberries have softened and the sugar has dissolved, about 10 minutes. Remove the saucepan from heat and allow the syrup to cool.
10. Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
11. Pierce the top of the cake with a fork and pour the rose-water syrup over it. Allow the cake to rest for at least 2 hours before serving.
12. Serve slices of the toasted-almond cake with strawberries on top, drizzled with additional rose-water syrup if desired.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 36g12%

Sugars 24g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.