Publications
- 15.00ml - rose water
- 250.00ml - cake flour
- 5.00ml - rose water
- 0.50lemon - zest of ½ lemon
- 250.00ml - castor sugar
- 250.00ml - water
- 250.00ml - plain yoghurt (neither too thick nor too thin)
- 250.00ml - Rose-water syrup: castor sugar
- 125.00ml - ground almonds
- 125.00ml - butter, at room temperature
- 200.00ml - fine semolina
- 10.00ml - baking powder
- 3.00 - eggs, separated
1. Preheat the oven to 180°C. Grease a square cake tin (22cm) and lightly sift cake flour over it. Shake out any surplus flour.
2. Cream the butter and castor sugar. Add the yoghurt, rose water, egg yolks and lemon zest.
3. Sift the cake flour, semolina and baking powder together and mix thoroughly into the creamed ingredients.
4. Mix in the ground almonds.
5. Beat the egg whites in a clean mixing bowl to form soft white peaks. Fold this into the batter with a large metal spoon. Pour the batter into the prepared cake tin and bake for about 45 minutes or until the cake is golden brown and baked through. Allow the cake to cool in the tin while you make the syrup.
6. Prepare the rose-water
syrup: Place the castor sugar,
rose water and water in a
small saucepan and stir over
a low heat until the castor
sugar has dissolved. Bring the
syrup to the boil and simmer
for 5 minutes. Pour the hot
syrup over the cake and
leave it to stand until cool.
Cut the cake into squares
and serve with thick cream
or mascarpone.
Makes 20 squares.
