INGREDIENTS

125 g butter
1 cup caster sugar
2 eggs
2/3 cup taystee wheat semolina
½ cup desiccated coconut
1 ½ cups self-raising flour, sifted
¼ teaspoon yellow food colouring
1 cup milk

Syrup
1 cup caster sugar
1 cup water
1 cinnamon stick
4 whole Elachi (cardomom)
Pinch of saffron
1 teaspoon rose water

METHOD

Using an electric mixer, beat butter and sugar on high speed until
pale and creamy.
Add eggs, 1 at a time, beating between each addition.
Stir in dry ingredients and then add milk. It is a thick batter.
Spread mixture into a greased pan.
Bake for +-30 minutes at 180 deg cel or until a skewer inserted
into the center comes out clean.
Make the syrup while cake is baking:
place all the ingredients besides the rose water in a saucepan
over low heat.
Cook, stirring for 5 minutes or until sugar has dissolved.
Increase heat to high.
Bring to the boil and boil for 4 to 5 minutes without stirring or
until mixture thickens.
Remove the whole spices and add rose water.
Pour the syrup over the baked cake (whilst cake is warm).

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