Lavender-almond roulade from Mourad: New Moroccan: The Cookbook (page 311) by Mourad Lahlou

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kateastoria on April 29, 2015

    Wow, for such a laborious recipe, this came out quite flavorless. I used the proper amount of lavender, which smelled wonderful in the sugar and syrup components. The recipe misses out what to use the syrup for, but I added it onto the cooked sponge. But the end result was completely underwhelming. After baking for 30 minutes, the sponge was still very pale and sticky, so I changed the temperature to 300F for a final 8 minutes. This recipe doesn't feel as though it was properly tested.

  • kateastoria on April 28, 2015

    errata - recipe is missing instructions for what to do with the syrup. I brushed it over the sponge, as that seems the most likely purpose.

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