- 125 g baking spread (margarine) or softened unsalted butter
- 125 g golden caster sugar (normal caster sugar is also fine)
- 3 eggs
- 90 ground almonds
- 130 g fine ground semolina flour
- 1 tsp baking powder
- 2 tbsp rose syrup recipe below or 1/2 tsp rose extract
- 1/2 tsp vanilla extract
- pinch salt
Preheat the oven to 160c fan In the bowl of a stand mixer with the whisk attachment whip the butter or baking spread (margarine) with the sugar and beat for about 4 minutes, then scrape the sides of the bowl with a spatula. Then mix again for 1 or two minutes or until really pale and creamy.Add one egg and mix at high speed for 2 minutes, then scrape around the sides of the bowl and mix again for another 2 minutes, then add the next egg and mix again for two minutes. scrape the bowl and add the last egg and mix for 2 minutes until thick and creamy.Add the rose syrup, or extract and vanilla and mix.Mix the semolina, almonds and baking powder together with a pinch of salt, then fold until combined then add the mix and mix in.Pour into a lined 9 inch cake tin, and bake on the middle shelf of the oven for about 30 to 40 minutes or until a knife inserted into the centre comes out clean. leave to cool in the tin for 15 minutes, them remove and cool on a wire rack.
Wild rose syrup with cardamom and fennel seedsRecipe
2 cups fresh wild rose petals5 cardamom pods650ml water1/2 tsp fennel seeds1 cup caster sugarIn a pan add the rose petals, water and cardamom and fennel seeds and simmer for 20 minutes on a medium heat. strain through a sieve and remove petals and seeds and pour back into the pan.then add the sugar and stir to combine and reduce until syrupy about 5 to 8 minutes
