This cake is very different to the usual recipes and calls for rose water. You could also substitute orange water for the rosewater. Rosewater and orange water are used in many Middle Eastern pastries.
- 07 Apr 2011
The main reason I am giving this recipe only four stars is I don't think the rose flavor is strong enough & the almond is a bit overpowering. I did make some changes to the recipe. First, I baked it in the Pampered Chef silicone flower cupcake pan. Next, I added a half teaspoon more rose water to the batter & frosted the cupcakes with a powdered sugar glaze with rose water & a few drops of red food color to make it pink. They were really pretty I would be great to serve at a bridal or baby shower. I think the main change I would make next time is to use rose extract rather than rose water. - 21 Feb 2007 (Review from Allrecipes US | Canada)
This was very nice! I made this for Ramadan soohoor (the meal eaten at ramadan just before fasting begins) and was delighted. Be careful not to overbeat...I made this mistake and it resulted in the bread being a bit tough but it was still delicious. I omitted the almond extract because extracts contain alcohol. I used two ounces of ground almonds. ( Just crunched up almond pieces while they were still in the bag) Thanks for this recipe, a true blue keeper! - 01 Nov 2003 (Review from Allrecipes US | Canada)