CREDITS

Recipe shared by Irene Dasari

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).