Tunisian Nut Cake | Ramadan Recipe | UFC Velvet Coconut Milk Unsweetened

Blend walnuts in a blender to prepare walnut powder.

Combine eggs and sugar powder in a mixing bowl. Whisk until light and smooth.

Slowly add melted butter, salt, all purpose flour, baking powder and stir until well combined.

Add walnut powder, almond powder, pistachio powder and stir until creamy. Add UFC Velvet Coconut Milk Unsweetened and stir until the mixture becomes a smooth batter.

Brush cake mold with butter and sprinkle with flour. Transfer the mixture into the mold and bake at 180°C for 45 minutes.

Boil the water in a pot to prepare rose syrup. Add granulated sugar, rose flavor and lemon slices. Stir well and set aside.

Take cake out of the oven. Let it cool completely and pour rose syrup over the cake until soaked.

Take it out of the mold. Decorate with walnuts, almonds, pistachios and top with dried rose.

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