aish el saraya recipe

Ingredients:

1 Cup Flour

1/2 Cup Farina

1/2 Teaspoon Salt

1 1/2 Teaspoons Baking powder

1/2 Cup Butter, soft

1/2 Cup Sugar

2 Large Eggs

1/2 Cup Milk

1 Teaspoon Vanilla

Caramel syrup:

1 Cup Sugar

1/2 Cup Water

1 Tablespoon Lemon juice

1 Tablespoon Rose water

Topping:

1 250 ml pack. Thick Cream

1 Tablespoon Rose water

Pistachios

Toasted Almonds

Directions:

Bake 20 - 22 minutes until cake is dry and top is golden. Cool to lukewarm.

Spoon the warm caramel syrup on cake. Leave to cool.

Topping: 

Mix Thick Cream with rose water. Spoon on top of each cake and sprinkle with nuts. Serve.

Caramel syrup: 

In a small casserole heat sugar until melted and brown in color Add water, lemon juice and rose water, simmer 1-2 minutes.

Heat oven 180 C. Bring 6 - 8 mini oven dishes or thin ramekins. Butter generously, set aside.

Sift flour, farina, salt and baking powder. Set aside.

Beat Butter and sugar until light and fluffy. Add one egg and beat until mixed well, add the other egg and beat well.

Add flour mixture, Milk and vanilla; beat for 1 minute until cake batter is smooth.

Divide among the oven dishes.