For the cake
115g caster sugar
1 tsp rosewater
115g plain flour
2 tsp baking powder
160g plain halaweh
60g walnuts, coarsely chopped (optional)
For the caramel sauce
80g caster sugar
50ml heavy cream
1) Preheat the oven to 180°C. Grease and line a 20×20cm cake tin.
2) Cream the butter, sugar and rosewater until pale and creamy, using an electric mixer. Add one egg and beat until just combined, scraping down the sides of the bowl as you go. Repeat with the remaining egg, then gradually beat in the flour and baking powder until well combined. Fold in the halaweh and the walnuts, if desired.
3) Pour the batter into the cake tin and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it stand for ten minutes, then turn it out onto a wire rack to cool completely.
4) Place the sugar in a small saucepan over a medium heat, stirring constantly until it dissolves into a smooth, dark caramel. Add the butter and continue stirring until it dissolves into the sugar. Remove the saucepan from the heat and slowly pour in the cream, stirring constantly, until it is evenly incorporated.
5) Slice the cake and serve topped with the warm caramel sauce.