Rose water and semolina cake 


Recipe Credit : Tessa Kiros

Rose water and semolina cake
125g butter softened
230g caster sugar
250g plain yoghurt
1 tablespoon rose water
3 eggs, separated
1/2 teaspoon grated lime zest
125g organic plain flour
125g fine semolina
2 teaspoons baking powder
55g ground almonds
Rose water syrup
230g caster sugar
2 teaspoons rose water
2 teaspoons of water
1. Preheat oven to 180C. Grease and flour a 22cm round cake tin. 
2. Cream butter and sugar with electric beaters
3. Whisk in yoghurt, egg yolks, rose water and lime zest.
4. Sift in flour, semolina, baking powder and ground almonds. Mix well.
5. In a separate bowl beat egg whites until they are white and fluffy and making soft peaks.
6. Carefully fold egg whites into the mixture until they are well incorporated. 
7. Pour the batter into the tin and bake for about 45mins or until cake is deep golden and cooked through. Leave to cool whilst making syrup.
8. To make syrup put sugar, rose water and water in saucepan and boil for 5 minutes.
9. Pour hot syrup over the cake. 
Serve with a dollop of yoghurt.

It's important to use quality ingredients with this cake. 
Edible rose buds were used on top. Will last up to a week.