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Add a photoDelicately coupled with rose essence and almonds, the cake is moist with a melt-in-your-mouth texture.
Ingredients
- 250 g butter
- 200 g sugar
- 4 eggs
- 100 g sujee/semolina flour
- 150 g milk
- 100 g crushed almonds
- 150 g plain flour
- 1 tsp rose essence
- 1/2 tsp baking powder
Directions
- Soak sujee in milk for an hour.
- Cream butter and sugar till fluffy.
- Add eggs, one at a time and continue to cream
- Fold in flour gradually.
- Add essence, almond and sujee mixture.
- Fold/ gently mix to incorporate these ingredients inside.
- Put cake mixture into a greased pan.
- Bake at 170C for 1 hour 10 mins or until cake is cooked.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 10 servings | |
| Calories 368 | |
| Calories from Fat 216 | 59% |
| Total Fat 24.64g | 31% |
| Saturated Fat 13.84g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 238mg | 10% |
| Potassium 96mg | 3% |
| Total Carbs 33.14g | 9% |
| Dietary Fiber 0.9g | 3% |
| Sugars 21.12g | 14% |
| Protein 5.31g | 8% |
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