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  • All purpose flour 225.0 g
  • Bicarbonate of soda 5.0 g
  • Salt 5.0 g
  • Instant Arabic Coffee (or espresso) 10.0 g
  • Cardamom, powder 5.0 g
  • Cocoa Powder 75.0 g
  • Dark brown sugar 300.0 g
  • Water, just boiled 375.0 ml
  • Coconut oil 90.0 ml
  • Apple cider vinegar 7.0 ml
  • Rose petals, dried, to decorate
  • Pistachios, chopped, to decorate


  • Rose petals, dried, to decorate 20.0 g
  • Pomegranate seeds 30.0 g
  • Pistachios, chopped, to decorate 40.0 g

An exclusive Levantine dessert that became so popular not only during special occasions but a must have item on menus, in this recipe we used walnut and sesame, two of the future 50 ingredients that add a very distinguish twist on the traditional recipe.



  1. Method:

    • Preheat the oven to 180°C. Grease an 8-inch springform pan, set aside.
  2. Icing:

    • Put Carte D’or Chocolate Sauce, cocoa powder, coffee and water in a pot and bring to the boil, making sure everything’s dissolved.
    • Add chocolate and whisk until melted. Set aside.
  3. Cake:

    • Put the flour, bicarbonate of soda, salt, coffee powder, cardamom powder and cocoa powder in a bowl and whisk to mix.
    • In another pot over low heat, mix together the sugar, water, coconut oil and vinegar until the coconut oil, has melted. Allow it to cool to room temperature.
    • Stir liquids into the dry ingredients. Pour into prepared tin and bake for 30 minutes. Test with a skewer for doneness.
  4. Decoration:

    • Pour over icing and decorate with rose petals, pomegranate seeds, and pistachios..