Almonds, lemons and roses

Looking for new recipes, I found this recipe here, in one of my favorite Brazilian cooking magazine. I always like to prove new tastes. When I was youngster, as a rule I accompanied my parents to lunch or dinner in restaurants. And I always order the weirdest dish on the menu. So, my mom always said the same thing to me: “Be careful, maybe you don’t like, dear” But, I didn’t mind, and proved anyway, but if I didn’t like the meal I never ever tell her nothing. And that was how I began to recognize and appreciate new flavors and textures. Basically, because of the presence of stunning flavors Those days my husband would ask me: “How long have you been baking a simple cake? I look at him over my glasses, surprised, I replayed” I don’t know, honey, a long time I guess.” In this moment my mind has gone blank….I really don’t remember, actually. But his question inspired me to bake a cake. But in my cook life nothing is too simples, and a cake is not really a cake if don’t have a stunning touch. My stunning touch in this case was rose syrup. The texture of the cake is sandy and sharp. The syrup gave the special touch Ingredients 100 Grams butter1 cup sugar 120 Grams powered almonds 100 G chopped almonds 1 teaspoon vanillas extract 2 eggs I lemon juice and his zest 140 grams Semolina Flour (Semola di Grano Duro): 1/2 tablespoon baking Power For the syrup 1/2 cup water 1/4 cup granulated sugar 3 tablespoon water rose Method Preheat oven to 180F. Butter. round cake pan, line bottom with parchment or wax paper, and butter paper. Lightly flour pan, tapping out excess. 2. Beat melted butter with sugar, zest, vanilla until light and fluffy. Add egg one at a time, beating well after each. 3. Combine ground almonds and flour; stir into egg mixture. Stir in lemon juice. 4. Spoon batter into prepared pan, and bake 35-40 minutes, until pale gold and toothpick inserted into center comes out clean. Let cool on rack for 15 minutes. Run sharp knife around edge of cake. Holding plate securely on top of cake, turn upside down. Remove cake pan and peel off paper. Invert cake onto wire rack and cool completely. Transfer cake to serving plate and pour the syrup over In a large saucepan over medium-high heat, bring water, sugar and salt to a boil, stirring occasionally until sugar is dissolved. Boil until mixture becomes thick and syrupy, about three to five minutes. Remove from heat. Stir in rose water and cool.