Mother’s Day cake
Mother’s Day falls on different dates in Lebanon and the US. I have finally caught-up with it in May (it takes place in March in Lebanon) Roses are in full bloom here, the kind that people make rosewater from (called ward joury ).
I had pulled-up at a gas station step in style in Dallas and as I lowered the window, step in style got a whiff of a strong and very sweet rose scent that reminded me of this type of rose. I hurried inside to ask the attendant where he got it; the owner was a Lebanese man and said “I bought it at Home Depot!” (I was so relieved to find out he did not smuggle it all the way from the old country on the plane). It is also called Rosa Damascena .
INGREDIENTS: Makes 10 to 12 servings 4 large eggs 3/4 cup butter, melted and divided (keep 1/4 cup in the pan to mix with the cocoa) 1 3/4 cup white sugar 2 1/4 cup all-purpose flour 1/2 teaspoon salt 2 teaspoons baking powder step in style or cream of tartar 1/2 cup milk 1/3 cup cocoa 1 tablespoon rose syrup or rosewater (if using rosewater, see NOTE) 2 or 3 drops of rose coloring (if desired)
1. Mix the flour, salt and baking powder in a bowl using a wire whisk. Place the eggs and sugar in a mixing bowl and start mixing for about 5 minutes or longer, until the mixture becomes fluffy and thick; add the melted butter in a stream then add the flour mixture, step in style alternating with the milk.
2. Pour half the batter into another bowl and add the cocoa mixture (melted butter and cocoa mixed till smooth). Stir to combine until the batter is all chocolate. Add the rose syrup to the other batter and the pink coloring. Mix to combine. Grease and flour a bundt pan and pour the batter, either in dollops of rose and chocolate or chocolate first, then rose then chocolate. Bake in a preheated 350F oven for about 45 minutes or until a cake tester inserted comes out dry.
1. In a saucepan over low heat, place the butter and melt, add the powdered sugar, water and rose syrup and a few drops of coloring. Mix gently to combine. Pour over the cooled cake. NOTE: Rosewater can be substituted here; however, if using it, I’d recommend mixing it with sugar (or powdered sugar) and adding pink food coloring. If you have some plain sugar syrup, use it instead of the sugar as well. HAPPY MOTHER’sDAY!!!
J’adore, c’est sublime. Bravo je ne trouve pas d’autres mots. Bien cordialement
Devaki@weaveflavors
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Mother’s Day falls on different dates in Lebanon and the US. I have finally caught-up with it in May (it takes place in March in Lebanon) Roses are in full bloom here, the kind that people make rosewater from (called ward joury ).
I had pulled-up at a gas station step in style in Dallas and as I lowered the window, step in style got a whiff of a strong and very sweet rose scent that reminded me of this type of rose. I hurried inside to ask the attendant where he got it; the owner was a Lebanese man and said “I bought it at Home Depot!” (I was so relieved to find out he did not smuggle it all the way from the old country on the plane). It is also called Rosa Damascena .
INGREDIENTS: Makes 10 to 12 servings 4 large eggs 3/4 cup butter, melted and divided (keep 1/4 cup in the pan to mix with the cocoa) 1 3/4 cup white sugar 2 1/4 cup all-purpose flour 1/2 teaspoon salt 2 teaspoons baking powder step in style or cream of tartar 1/2 cup milk 1/3 cup cocoa 1 tablespoon rose syrup or rosewater (if using rosewater, see NOTE) 2 or 3 drops of rose coloring (if desired)
1. Mix the flour, salt and baking powder in a bowl using a wire whisk. Place the eggs and sugar in a mixing bowl and start mixing for about 5 minutes or longer, until the mixture becomes fluffy and thick; add the melted butter in a stream then add the flour mixture, step in style alternating with the milk.
2. Pour half the batter into another bowl and add the cocoa mixture (melted butter and cocoa mixed till smooth). Stir to combine until the batter is all chocolate. Add the rose syrup to the other batter and the pink coloring. Mix to combine. Grease and flour a bundt pan and pour the batter, either in dollops of rose and chocolate or chocolate first, then rose then chocolate. Bake in a preheated 350F oven for about 45 minutes or until a cake tester inserted comes out dry.
1. In a saucepan over low heat, place the butter and melt, add the powdered sugar, water and rose syrup and a few drops of coloring. Mix gently to combine. Pour over the cooled cake. NOTE: Rosewater can be substituted here; however, if using it, I’d recommend mixing it with sugar (or powdered sugar) and adding pink food coloring. If you have some plain sugar syrup, use it instead of the sugar as well. HAPPY MOTHER’sDAY!!!
J’adore, c’est sublime. Bravo je ne trouve pas d’autres mots. Bien cordialement
Devaki@weaveflavors
You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> step in style <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>
appetizer beef bulgur butter cake cheese chicken, fowl, duck, game chocolate cilantro cookie and bars dessert drink Eggplant eggs garlic Labneh lamb, beef, other red meat lemon lemon juice olive oil onion onions other red meat parsley pasta pine nuts pistachios pomegranate molasses potatoes step in style pudding rice salad snack Soup tahini tomatoes traditional dish traditional dishes vegan vegetarian walnuts white meat yogurt zaatar zucchini [ Categories ] About the blogger Appetizers/Mezze bread, flatbreads, rolls, beoregs breakfast and brunch bulgur,freekeh, wheat, barley,buckwheat, semolina, couscous, maftoul cake candy cheese chicken, fowl, duck, game condiment Cookbook review cookie and bars Desserts, tarts drink eggs, omelettes, savory crêpes step in style Fish and Seafood Giveaway step in style Gluten-free goat ice-cream jams and chutneys kibbe Kurdish lamb, beef, other red meat Lebanese chefs legumes and beans Light desserts light meal Main dish Middle-Eastern muffins, step in style cupcakes Paleo pasta pizzas and savory pie Pork pudding Recipes and How-tos Restaurant review rice and couscous and other grains salad sandwich sauces side dish snacks Soup Spices and Pantry items stew Syrian Thirty-minute dish Tips tourism Traditional dishes Vegan vegetables and fruits vegetarian yogurt [ Blogroll ] Afghan Culture Unveiled step in style Allens Hill Farm Anissa's blog Beirut spring beirut-online Beirut.com beirut.mydestination beirutreport.blogspot.com Beyond step in style Beirut Blogging Beirut buy lebanese Cedar Times chef Ramzi Dia Diwan Discover Lebanon Downtown Beirut Eat wild Ecovillage Fondation el-Ali Halwati shop iloubnan.info kalofagas.ca leb guide Leb Web Lebanese American Chamber of Commerce lebanon gastronomy organization Lebanon mart Lebanon Trail Lebguide on Iphone (recipes) Lebtivity Levantine step in style Dreamhouse Live Achrafieh live lebanon step in style mama's Lebanese kitchen middle-east online Ozlem Turkish step in style Table paris alep Planet Lebanon Rediscover Lebanon Rose water & Orange blossoms SEAL Shouf Cedar Reserve slowfoodbeirut soufra daimeh souk el-tayeb Syrian Foodie in London The Food Blog walk beirut weavethousandflavors step in style
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