-
1
Make the cake Grease an 8-inch round cake pan.
-
2
In a large bowl, combine all of the ingredients except the almonds.
-
3
Add 11/4 cups of warm water and mix with a wooden spoon until a thick batter forms.
-
4
Scrape the batter into the prepared pan and let rest at room temperature until set and semi-firm, about 30 minutes.
-
5
Preheat the oven to 325.
-
6
Using the tip of a sharp paring knife, score the top of the cake in a diamond pattern, cutting 1/4 inch deep into the cake.
-
7
Place a few almond slivers in each diamond, pressing gently to help them adhere.
-
8
Bake the cake for about 45 minutes, until golden and a cake tester inserted in the center comes out clean.
-
9
Transfer to a rack and let cool for 30 minutes.
-
10
Meanwhile, make the syrup In a small saucepan, combine the sugar, lemon juice, rose water and 1/2 cup of water and bring to a simmer.
-
11
Cook over moderate heat, stirring, until the sugar dissolves, about 2 minutes.
-
12
Let cool.
-
13
Using a sharp paring knife, cut the cake along the score lines all the way to the bottom of the pan.
-
14
Pour the syrup evenly all over the cake.
-
15
Let the cake stand for at least 1 hour or overnight to absorb the syrup.
-
16
Serve with whipped cream.
