Margarine (for greasing)
For the dough
1/2 cup of margarine (100g)
1 cup of rosewater jelly (300g)
4 eggs
2 cups of wheat flour (240g)
1/2 teaspoon of grated lime zest
1 tablespoon of baking powder
For the topping
1 cup of rosewater jelly (300g)
2 tablespoons of freshly squeezed lime juice
3 dried rose petals, halved (for decoration)
Margarine (for greasing)
For the dough
1/2 cup of margarine (100g)
1 cup of rosewater jelly (300g)
4 eggs
2 cups of wheat flour (240g)
1/2 teaspoon of grated lime zest
1 tablespoon of baking powder
For the topping
1 cup of rosewater jelly (300g)
2 tablespoons of freshly squeezed lime juice
3 dried rose petals, halved (for decoration)
Preheat the oven to 350°F (medium)
Grease a 9-inch cake pan and set aside
Prepare the dough: In a stand mixer, beat the margarine with the jelly until you get a smooth and fluffy cream
Add the eggs one at a time, beating well after each addition
In a small bowl, mix together the flour, lime zest, and baking powder
Add to the egg mixture and beat until homogeneous
Transfer the dough to the prepared cake pan and bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean
Let cool completely
Prepare the topping: In a small bowl, mix together the jelly and lime juice until well combined. Reserve
Deseem the cake onto a plate and top with the jelly mixture
Decorate with dried rose petals and serve
255 calories per slice
