8 Serves
103 Mins
Preheat your oven to 175°C and grease a round cake pan.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
60 µg / 400 µgCalcium
101 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
91 mg / 1,250 mgPotassium
282 mg / 4,700 mgSodium
376 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
50 µg / 55 µgFiber
2 g / 28 gSugar
26 g / 50 gSaturated Fat
9 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 gIn a large mixing bowl, whisk together the semolina flour, flour, and baking powder.
In a separate bowl, cream the butter and sugar together until light and fluffy using a hand mixer.
Beat the eggs into the butter mixture one at a time, then stir in the rose water.
Gradually fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared cake pan and bake for 25-30 minutes until a toothpick comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
21
g36
g53
g
Italian