Ingredients: 3 extra large eggs 1⁄2 cup ordinary sugar 250ml double cream yogurt 1 cup oil 1⁄4 cup cake flour 1 cup semolina 1⁄2 teaspoon bicarbonate of soda 1 tablespoon baking powder 1 tablespoon Elachi (cardomom) powder
Syrup- 1 cup ordinary sugar 1 cup water 1 tablespoon rose essence
Method- 1. Boil all syrup ingredients, cool and place in fridge. 2. Beat the eggs with the sugar until light & fluffy. 3. Add in all wet ingredients, then all dry ingredients. 4. Pour into a greased medium sized rectangle pyrex dish. 5. Bake in preheated oven at 180degC for approximately 30min till golden brown & when skewered, removes clean. 6. Once cake is done, whilst still hot, poke holes all over cake with a toothpick. 7. Pour cold syrup over and sprinkle over chopped pistachios. 8. Leave in fridge for a few hours. 9. Then cut into squares. 10. Dust over some icing sugar & decorate with edible rose buds.