“Posted for the Zaar World Tour 2006-Tunisia. From the " Best of International Cooking" cookbook. I haven't had a chance to try this yet.”
2hrs 55mins

Ingredients Nutrition


  1. Preheat oven to 350ºF. Sprinkle almonds and sesame seeds onto a baking sheet. Lightly brown in oven 15 to 20 minutes, stirring occasionally. In a blender or food processor, process browned almonds and sesame seeds about 1/3 at a time until finely ground.
  2. In a medium bowl, combine ground almond mixture and 1/2 cup sugar; set aside.
  3. On a lightly floured surface, roll out thawed pastry; cut into 5 (10-inch) circles. Rinse a 10-inch springform pan with cold water (do not dry pan). Place 1 pastry circle in bottom of wet pan; sprinkle with 1/4 of the almond mixture. Top with another pastry circle. Continue layering pastry circles and almond mixture, ending with a pastry circle. Brush egg yolk over top pastry; cut cake into 12 wedges.
  4. Bake 30 minutes; reduce heat to 300ºF. Bake 20 to 30 minutes longer or until golden brown.
  5. In a small saucepan, combine remaining 1 cup sugar and water. Bring to a boil. Stirring constantly, boil 5 minutes. Stir in lemon juice and rose water. Cool syrup slightly. With cake still in pan, pour warm syrup over hot cake. Serve warm.

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