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Baking with Rosewater

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Baking with Rosewater

lintsao | Feb 13, 2004 03:52 PM

Has anyone tried flavoring a cake with rosewater? The traditional applications I can think of for it like firni call for it to be added when the pudding is cold. I'm wondering whether it can stand up to heat in baked goods, or whether it gets dissipated.

Thanks!

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