Ingredients
- 70 g of almond paste,
- 2 large whole eggs,
- 45 g of brown sugar,
- 50 g of muscovado sugar,
- 1.5 g of fleur de sel,
- 95 g of flour,
- 2.5 g of baking powder,
- 100 g of butter,
- 10 g of ground spice blend (3 g of black cumin, 3 g of cinnamon, 3 g of fennel and 1 g of nutmeg),
- 10 g of whole black seed.
The preparation
In a beater, mix the marzipan with the previously whipped eggs at low speed, stirring (scraping) the bowl regularly. Once the mixture is homogeneous, pour in the brown sugar and the muscovado in two batches. Continue to whisk. When the mixture is well assembled, gradually add the flour, fleur de sel, yeast, the mixture of spices and the seeds of black seed in rain without letting the mass fall.
Add clarified butter when the temperature of the mixture reaches 55 ° C (not too hot).
Pour the appliance into a pre-greased cake or cake mold. Bake at 185 ° C for 10 minutes, then lower to 175 ° C for 10 minutes.
Make 2 liters of rose drink
- 75 g of organic cane sugar,
- 2 tbsp. to s. water,
- 5 c. to s. high quality Damascus rose water,
- 1 drop of natural pink colorant, soluble in water (optional).
Mix the water and sugar and bring to a boil. Leave to cool, skim, then add rose water and pink coloring. Chinese, store in a small bottle. When tasting, pour 1/6 of the syrup per glass and complete with very cold water.