Do Life With Heart
- 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
- Beat together softened butter, oil and castor sugar until pale and creamy.
- Add in eggs and rose essence.
- Mix well.
- Add in Jungle Taystee Wheat, ground pistachios, self-rising flour and yoghurt. Beat until smooth.
- Pour into a greased and lined cake pan and bake at 180 degrees Celsius for 25-30 min or until baked through.
- Boil together syrup ingredients for 5 minutes.
- Brush warm cake with syrup.
- Turn cake out of pan and brush the other side with syrup as well.
- Cool completely before topping with rose cream.
- Whip rose cream ingredients together until soft peaks form.
- Spread generously over cake.
- Serve with your favourite tea or coffee.
