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File in: Oil, Dessert

Kh. Nicole Damick's

Rose and Almond Cake

Serves 4-6

  • 1 cup margarine, softened
  • 1 2/3 cups granulated sugar
  • 5 tbsp. soy flour
  • 5 tbsp. water
  • 5 tbsp. water
  • 1/2 tsp. salt
  • 1 tsp. almond extract
  • 1 small handful finely chopped almonds
  • 1 tsp. rose water ("my werd")
  • 2 drops red food coloring, optional
  • 2 cups all purpose white flour

This makes a dense cake that has a pleasantly light flavor. It's even better with butter instead of the margarine, when appropriate.

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(1) Preheat oven to 350 F. Grease a 9-in. tube pan or a 5x9 in. loaf pan.
(2) Blend soy flour and water together well. Beat in sugar. Cream margarine into the mixture.
(3) Mix together flour and salt. Fold into margarine mixture.
(4) Divide batter in half. Mix rose water and food coloring in one half, and the almond stuff in the other.
(5) Spoon into the pan, alternating.
(6) Bake 350 F for 50-60 minutes, until a toothpick comes out clean. Cool and remove from pan. Dust with confectioner's sugar before serving.