Adapted for high altitude from “Falling Cloudberries: A World of Family Recipes,” by Tessa Kiros (Andrews McMeel). Makes 1 cake, serves 8.
Ingredients
CAKE:
1/4 cup butter, soft
1 cup superfine sugar
1 cup plain yogurt
1 tablespoon rose water
3 eggs, separated
1/2 teaspoon lime zest
1 cup all-purpose flour
1 cup fine semolina
1 teaspoon baking powder
1/2 cup ground almonds
ROSE WATER SYRUP:
1 cup superfine sugar
1 teaspoon rose water
Directions
Preheat oven to 350 degrees. Grease and flour a 9-inch square cake pan. Cream the butter and sugar together in a large bowl with an electric mixer. Whisk in the yogurt, rose water, egg yolks and lime zest. Sift in the flour, semolina and baking powder, and mix well to incorporate. Mix in the ground almonds. In a separate bowl, whisk the egg whites until they are white, fluffy and just making soft peaks. Carefully fold these into the mixture so that they are well incorporated. Pour the batter into the pan and bake for about 45 minutes, or until the cake is deep golden and cooked through. Let cool while making the syrup.
To make the syrup, put the sugar, rose water and 1 cup of water in a small saucepan and boil for about 5 minutes. Pour the hot sryup over the cake and let it cool completely. To serve, cut the cake into small pieces and serve with a not-too- sweet ice cream.
