Recipe - Title Chipotle Cornbread

SYRUP
2 One fourth cup Sugar
2 cup Water
1 tablespoon Lemon juice, fresh
1 tablespoon Rose water

CAKE
5 Eggs, lightly beaten
1 One fourth cup Walnuts, chopped
Three fourths cup Ground almonds
1 cup Sugar
1 Orange juice and grated zest
2 teaspoon Ground cinnamon
Walnut oil, or almond oil,
or butter, for pan

1. To make the syrup, boil the sugar and the water with the lemon juice for
15 minutes. Stir in the rose water. Cool and refrigerate.

2. To make the cake, preheat the oven to 350 degrees. Mix all the
ingredients thoroughly. Line the bottom of a cake pan with foil or
greaseproof paper. Brush the foil with oil or melted butter, pour in the
cake mixture and bake for 1 hour, until browned.

3. Immediately turn the cake out into a deep dish. Peel off the foil or
paper, cut the cake into serving pieces and put them on plates. Drizzle
syrup over each piece, allowing them to absorb the syrup for 15 minutes,
and serve

Recipe by: Claudia Roden Posted to MCRecipe Digest V1 #562 by Jane
RosenbergCoombs jfcoombs@ilinks.net on Apr 12, 1997