Table of Contents
To make the rose syrup, put the sugar in a pan with 100ml water and heat until the sugar has dissolved. Turn up the heat and bubble for 1-2 mins, then remove from the heat. Add the rose water: start with 1 tsp and taste, as some varieties are much stronger than others – just be careful as the syrup will be really hot.
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.
Bake for 45 mins, swapping the tins halfway through so they cook evenly. Leave to cool for 10 mins in the tins, then remove and transfer to a wire rack to cool completely. To make the rose syrup, put the sugar in a pan with 100ml water and heat until the sugar has dissolved. Turn up the heat and bubble for 1-2 mins, then remove from the heat.
Add lime zest, cardamon, and rose water. Sift in remaining flours with baking powder and baking soda. While the cake is baking, next you will make the syrup. In a saucepan add water, honey, and lime juice. Heat over medium heat until the honey liquifies.
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