Qamar Al-Din Jelly Cake
Ingredients
Cake mixture
- 1/2 cup flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup fine grain sugar
- 1 teaspoon liquid vanilla
- 1/4 cup cold milk
- 2 tablespoons corn oil
Qamar al-din mixture
- 200 grams Qamar al-Din
- 2 cups water
Jelly mixture
- 1 cup water
- 2 packets (80 grams) apricot jelly
For garnish
- whipped cream
- Qamar al-Din pieces
Preparation
Heat the oven to 180 degrees.
Prepare a 9-inch pan by greasing it with butter and dusting with flour.
Sift the flour, baking powder, and salt, and set aside.
In a mixer bowl, place the eggs, sugar, and vanilla, attach the whisk attachment, and beat until very light.
Add the milk and oil, then add the flour, and beat for 2 minutes until smooth.
Pour the mixture into the pan.
Bake the cake for 25-30 minutes until done, let it cool, and remove from the pan.
For the Qamar al-Din mixture, cut Qamar al-Din into small pieces, add water, let it soak for several hours, then strain to get 4 cups of syrup.
In a saucepan, place 1 cup water and jelly, stir to dissolve, then add to the Qamar al-Din.
In the same pan, place two-thirds of the Qamar al-Din and jelly mixture.
Place the pan in the fridge to set.
Place the cake on top of the jelly and spread the remaining jelly over the cake.
Place the pan in the fridge for several hours to set.
Place the cake on a serving plate.
Garnish with whipped cream and pieces of Qamar al-Din.
