SWEET & TREATS
Rosewater Semolina Cake
The look, texture and aroma of this cake is utterly unique. First you notice the seductive perfume of the rosewater and when you bite into it you sense the light graininess of the semolina. The rose petals and pistachios sprinkled delicately over the top only add to the exotic charm of this delicious cake.
- Prep Time20 min
- Cook Time1 hr
- Total Time1 hr 20 min
- Serving Size10 - 12
Ingredients
- 125 g Unsalted butter
- 125 g Granulated brown sugar
- 2 Eggs
- 1 Tsp. Rosewater
- 90 g Semolina
- 160 g Self raising flour
- 30 g Pistachios, finely chopped
- 1/2 Cup milk
- Edible rose petals & Pistachios, to serve
Method
Preheat your oven to 180°C/350°F.
Lightly grease a six inch round baking tin.
Using an electric mixer, beat the butter and sugar together until light and fluffy.
Add the eggs one at a time, and beat well after each addition. Add the rosewater and mix. Fold in the flour, semolina and pistachios alternating with the milk. Mix well, making sure not to overmix.
Pour into the prepared tin and bake for 45 to 60 minutes or until a skewer inserted in the middle comes out clean. Remove from the oven and rest for 5 minutes.
Turn onto a wire rack and let cool. Top with edible rose petals and more pistachios.
Serve warm or at room temperature with a cup of coffee or a delicate tea.
Enjoy… Bon appetit! ♥♥♥
