Time 1 Hour mins
Difficulty Easy

Pistachio Semolina Cake with Rose Cream by Foodie Fantisserie Aa'isha Kolia

An exotic and fragrant cake inspired by the Middle East and all its delicious treats.
  • 2/3 cup Jungle Taystee Wheat
  • 125g softened butter 
  • 2 tbsp oil
  • 1 cup castor sugar
  • 2 eggs
  • 1 tsp rose essence
  • ½ cup ground pistachios
  • 1 1/3 cup self-rising flour
  • ½ cup plain yogurt

Ingredients: Syrup

  •  ¼ cup sugar 
  • ¼ cup water
  • ½ tsp rose essence 
  • ½ tsp cardamom powder
  1. Beat together softened butter, oil and castor sugar until pale and creamy.
  2. Add in eggs and rose essence.
  3. Mix well.
  4. Add in Jungle Taystee Wheat, ground pistachios, self-rising flour and yoghurt. Beat until smooth.
  5. Pour into a greased and lined cake pan and bake at 180 degrees Celsius for 25-30 min or until baked through.
  6. Boil together syrup ingredients for 5 minutes.
  7. Brush warm cake with syrup.
  8. Turn cake out of pan and brush the other side with syrup as well.
  9. Cool completely before topping with rose cream.
  10. Whip rose cream ingredients together until soft peaks form.
  11. Spread generously over cake.
  12. Serve with your favourite tea or coffee.
Bon Appétit

Product used

Wheat Semolina

Taystee Wheat Semolina

Taystee Wheat

See Product