Rose Water Cake with Cream Cheese and Syrup
Ingredients
- 1.5 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon rose water
- 1/3 cup sugar
- 1/2 cup yogurt
- 1/2 cup corn oil
Cheese mixture
- 200 grams cream cheese
Syrup
- 1 cup sugar
- 1/2 cup water
- 1/2 teaspoon lemon juice
- 1 teaspoon rose water
Garnish
- dried rose
Preparation
Preheat the oven to 180 degrees Celsius and set the middle rack
Grease a 9-inch round cake pan with butter and dust with flour, then set aside
Sift together the flour, baking powder, and salt on a piece of paper or a plate, then set aside
In a mixer bowl, combine sugar and eggs, attach the whisk, and beat until light and fluffy
Slowly add the oil and mix until incorporated, then add the yogurt and mix gently
Gradually add the sifted flour mixture while mixing gently, or use a wide spatula to fold it in
Pour the batter into the prepared pan
For the cheese mixture, place the cream cheese in a bowl at room temperature and beat with a hand whisk or fork until smooth
Fill a piping bag fitted with a round tip with the cheese mixture
Pipe the cheese in a spiral pattern on top of the cake batter
Bake for about 20 minutes or until golden and done
Immediately after removing from the oven, pour the syrup over the cake
Let the cake cool, garnish with dried rose petals, and serve
To make the syrup, combine the syrup ingredients in a saucepan, bring to a boil over medium heat, then reduce heat and simmer for 8 minutes
