Mother’s Day falls on different dates in Lebanon and the US. I have finally caught-up with it in May (it takes place in March in Lebanon) Roses are in full bloom here, the kind that people make rosewater from (called ward joury).
I had pulled-up at a gas station in Dallas and as I lowered the window, got a whiff of a strong and very sweet rose scent that reminded me of this type of rose. I hurried inside to ask the attendant where he got it; the owner was a Lebanese man and said “I bought it at Home Depot!” (I was so relieved to find out he did not smuggle it all the way from the old country on the plane). It is also called Rosa Damascena.
Both rose water and rose syrup are sold in all Middle-Eastern stores (and other ethnic stores such as India or Pakistani)
INGREDIENTS: Makes 10 to 12 servings
- 4 large eggs
- 3/4 cup butter, melted and divided (keep 1/4 cup in the pan to mix with the cocoa)
- 1 3/4 cup white sugar
- 2 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder or cream of tartar
- 1/2 cup milk
- 1/3 cup cocoa
- 1 tablespoon rose syrup or rosewater (if using rosewater, see NOTE)
- 2 or 3 drops of rose coloring (if desired)
- 2 cups powdered sugar
- 3 tablespoons butter
- 1/2 cup water mixed with one tablespoon rose syrup or rosewater
- 2 drops of rose coloring
1. Mix the flour, salt and baking powder in a bowl using a wire whisk. Place the eggs and sugar in a mixing bowl and start mixing for about 5 minutes or longer, until the mixture becomes fluffy and thick; add the melted butter in a stream then add the flour mixture, alternating with the milk.
2. Pour half the batter into another bowl and add the cocoa mixture (melted butter and cocoa mixed till smooth). Stir to combine until the batter is all chocolate. Add the rose syrup to the other batter and the pink coloring. Mix to combine. Grease and flour a bundt pan and pour the batter, either in dollops of rose and chocolate or chocolate first, then rose then chocolate. Bake in a preheated 350F oven for about 45 minutes or until a cake tester inserted comes out dry.
To make the glaze:
1. In a saucepan over low heat, place the butter and melt, add the powdered sugar, water and rose syrup and a few drops of coloring. Mix gently to combine. Pour over the cooled cake. NOTE: Rosewater can be substituted here; however, if using it, I’d recommend mixing it with sugar (or powdered sugar) and adding pink food coloring. If you have some plain sugar syrup, use it instead of the sugar as well. HAPPY MOTHER’sDAY!!!