Rosewater Semolina Cake

Not only does this cake look pretty it smells and tastes amazing.

 

Rosewater Semolina Cake

Makes a 6 inch round cake

125 g unsalted butter, softened
1 cup castor
2 eggs
1 tsp rosewater
2/3 cup semolina
11/2 cups self raising flour
1/4 cup pistachios, finely chopped
1/2 cup milk
edible rose petals, to serve
whole pistachios, to serve

Preheat oven to 180 degrees C (160 degrees C for fan forced ovens). Lightly grease the base and sides of a six inch round pan and line the base with baking paper.
Using an electric mixer, beat the butter and sugar together till light and fluffy. Add eggs one at a time, beating well after each addition. Add the rosewater and mix. Stir in semolina, flour and pistachios alternating with the milk. Mix well.

Pour into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in the middle comes out clean. Remove from oven and leave aside for 5 minutes.
Turn onto a wire rack and let cool to just warm. Serve warm or at room temperature. Top with edible rose petals and more pistachios.


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