• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • twigg studios

    a british baking blog

    • Home
    • BLOG
    • WORKSHOPS
      • One to one
    • SHOP
    • PORTFOLIO
    • Contact
    • hire me
    • ABOUT ME
    • NEWSLETTER
    June 7, 2019

    Moist semolina cake soaked with wild rose syrup

    baking, cake, recipe, sweet, Uncategorized

    • wild roses
    • semolina almond cake with wild rose syrup

    I love a moist semolina cake, like the sort you find in middle eastern countries that are soaked in syrup. This cake makes me think of trip’s I have been on to egypt and morocco. I have made a few of them in the past but this one was really easy and tasted really delicious.

    Fragrant wild roses growing on the coast path near the beach, where collected and turned into syrup to make this cake. For the last few years collecting wild roses has been on my to do list every late may/june.

    I love this time of year because there are so many edible flowers in season, like elderflower’s and lilacs. But I think that roses are my absolute favourites.

    I enjoy going out and collecting the flowers as it is so much fun, last year I went with my friend solenn and we managed to pick so many that we made the most delicious jam.

    Not only is their colour so vibrant but also their smell. The fragrance is so incredibly strong that it filled up the whole room, it was delightful. I just wanted to capture that smell so it would long as long as possible.

    I thought this syrup would make the perfect addition to this cake made with semolina and ground almonds. Turning it in to my favourite style moist semolina cake. You will really need a syrup of some kind to see this cake’s full potential. If you don’t like rose the you can use orange blossom water, or simply just lemon or orange.

    If you cant find wild roses, then you can make a simple sugar syrup with rose extract and it will work just as well.

    I added cardamom and fennel seeds to the syrup to add a bit of a twist to it and made some almond and fennel seed praline to sprinkle on top.

    I candied a few left over rose petals to decorate it with and make it extra pretty. It’s been ages since I made sugared flowers so it was a nice addition.

    Jump to Recipe
    moist semolina almond cake with wild rose syrup
    wild roses in basket
    moist semolina almond cake with wild rose syrup
    • wild roses
    • semolina almond cake with wild rose syrup
    • semolina almond cake with wild rose syrup
    • semolina almond cake with wild rose syrup
    • semolina almond cake with wild rose syrup
    • semolina almond cake with wild rose syrup
    • foraging wild roses
    • wild roses

    Moist semolina cake

    The sponge

    Recipe

    • 125g baking spread or softened butter
    • 125g golden caster sugar
    • 90g ground almonds
    • 130g fine semolina flour
    • 3 eggs
    • 1 tsp baking powder
    • 2 tablespoon rose syrup or 1/2 tsp rose extract
    • 1/2 tsp vanilla bean extract
    • 1 tablespoon milk
    • pinch of salt

    Directions

    Preheat the oven to 160c fan

    In the bowl of a stand mixer with the whisk attachment whip the butter or baking spread (margarine) with the sugar and beat for about 4 minutes, then scrape the sides of the bowl with a spatula. Then mix again for 1 or two minutes or until really pale and creamy.

    Add one egg and mix at high speed for 2 minutes, then scrape around the sides of the bowl and mix again for another 2 minutes, then add the next egg and mix again for two minutes. scrape the bowl and add the last egg and mix for 2 minutes until thick and creamy.

    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.

    leave to cool in the tin for 15 minutes, them remove and cool on a wire rack.

    once complely cooled drizzle over some syrup to make it in to a delicious moist semolina cake and serve with praline and cream or creme fraiche.

    This cake can be eaten with out the syrup too, but I think its much more special with it.

    Wild rose syrup with cardamom and fennel seeds

    Recipe

    • 2 cups fresh wild rose petals (garden roses will also work)
    • 5 cardamom pods
    • 650ml water
    • 1/2 tsp fennel seeds
    • 1 cup caster sugar

    In a pan add the rose petals, water and cardamom and fennel seeds and simmer for 20 minutes on a medium heat. strain liquid and remove the petals and seeds then pour back into the pan.

    Then add the sugar, stir to combine and reduce until syrupy (about 5 to 8 minutes)

    If you don’t have access to any rose petals add some rose extract instead. I suggest adding a tsp and tasting it.

    Almond and fennel seed praline

    • 1 tbsp rose water or syrup
    • 1/4 cup water
    • 1 cup sugar
    • half a cup flaked almonds
    • 1/2 tsp fennel seeds

    Toast fennel seeds and almonds in a dry pan for one minute until they start to colour, then spread on to a large piece of baking paper.

    Add water, rose syrup or rose water and sugar in a pan, over medium-high heat; bring to a boil, mix together until the sugar has dissolved and then remove the spoon and don’t mix it any more. Brush down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Once sugar is dissolved, cook without stirring until sugar is deep amber.  pour over almonds and leave to harden. then break up to sprinkle on cake.

    Sugared rose petals

    Brush the petals with egg white and dip in sugar and leave to dry on a wire rack.

    Print Recipe
    wild roses
    semolina almond cake with wild rose syrup

    semolina and almond cake

    semolina cake with ground almonds and rose syrup
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Mediterranean
    Servings 8

    Ingredients
      

    • 125 g baking spread (margarine) or softened unsalted butter
    • 125 g golden caster sugar (normal caster sugar is also fine)
    • 3 eggs
    • 90 ground almonds
    • 130 g fine ground semolina flour
    • 1 tsp baking powder
    • 2 tbsp rose syrup recipe below or 1/2 tsp rose extract
    • 1/2 tsp vanilla extract
    • pinch salt

    Instructions
     

    • Preheat the oven to 160c fan
      In the bowl of a stand mixer with the whisk attachment whip the butter or baking spread (margarine) with the sugar and beat for about 4 minutes, then scrape the sides of the bowl with a spatula. Then mix again for 1 or two minutes or until really pale and creamy.
      Add one egg and mix at high speed for 2 minutes, then scrape around the sides of the bowl and mix again for another 2 minutes, then add the next egg and mix again for two minutes. scrape the bowl and add the last egg and mix for 2 minutes until thick and creamy.
      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.
      leave to cool in the tin for 15 minutes, them remove and cool on a wire rack.

      Wild rose syrup with cardamom and fennel seeds
      Recipe

      2 cups fresh wild rose petals
      5 cardamom pods
      650ml water
      1/2 tsp fennel seeds
      1 cup caster sugar
      In a pan add the rose petals, water and cardamom and fennel seeds and simmer for 20 minutes on a medium heat.
      strain through a sieve and remove petals and seeds and pour back into the pan.
      then add the sugar and stir to combine and reduce until syrupy about 5 to 8 minutes


    Keyword almond, cake, semolina

    You might also like

    • raspberry and white chocolate flower cupcakes

    • paper dahlias tutorial

    • crepe cake

      Orange blossom amaretto crepe cake

    almond, cardamom, fennel seed, praline, semolina cake, syrup, wild rose

    SIGN UP TO GET MY NEWSLETTER

    Reader Interactions

    OLDER
    NEWER

    1 Comment

    1. Ruth Miranda says

      June 8, 2019 at 12:39 pm

      the cake looks so good!

    Primary Sidebar

    Hi there, I'm Aimee

    A food and photography lover. Welcome to Twigg studios. If you would like to find out more about me then head to my bio.

    LOOKING FOR SOMETHING?

    Sign up for my free visual storytelling guide

    Categories

    • baking (69)
    • cake (25)
    • dinner (12)
    • pasta (10)
    • photography (1)
    • recipe (172)
    • sweet (44)
    • tips (6)
    • Travel (6)
    • Uncategorized (827)

    On the cover of Where woman cook

    Visit Twiggstudios's profile on Pinterest.

    Recent Posts

    • A weekend at The lost music hall with Unique homestays
    • Beetroot rose tart
    • Chimney cakes Kürtöskalács
    • Gingerbread choux bun wreath
    • Brown butter gingerbread and edible cookie box

    Instagram Slider

    • Pablo waiting for his cheese dog biscuits. My brothers dog Ralph came to stay over Easter, so on Sunday we made dog biscuits together. I couldn’t get a photo of them both together as they were moving around too much I thought it might end up in disaster but it was really fun. The recipe I used was from @theartoftreat beautiful treat book. it is full of really fun recipes for dogs. I have been wanting to bake from it since Natalia kindly sent me a copy. I highly recommend it, These biscuits were a big hit with them and
    • The last slice. Lemon meringue cheesecake recipe. Base 200g digestive biscuits (or any you like) 75g butter, plus a little for the tin Cheesecake layer 250g mascarpone 200g cream cheese 90g double cream 2 eggs 2 yolks (save egg whites for meringue in a clean bowl) 80g caster sugar Zest of 1 lemon 1 tsp Vanilla bean paste Curd Topping Juice of 2 lemons Zest of one 1 whole egg 1 yolk 65g caster sugar 45g butter Pinch of salt Meringue (approx) 60 egg white 120 g caster sugar Line a 20cm springform cake tin Preheat the oven to 180c
    • An old favourite from last year at @her_dark_materials house. I can’t wait to go and visit again. Ros has the most beautiful garden full of borage. It’s always a joy to cook with it. I love it’s pretty shape and colour. I haven’t baked or photographed much recently so I have nothing new to share. I had planned to make a carrot cake but the time seemed to disappear. I feel a bit lost at the moment and don’t know what to share on here. I have enjoyed experimenting with video, but I feel confused what part of a recipe
    • I haven’t made Ukrainian paska bread before, but I have seen it shared at Easter time each year and thought how delicious it looked. Often it is made in tall deep tins, but I don’t have any tins like that. I saw some smaller braided ones online, so I decided to give that a go. My attempt reminds me of a basket. The dough is similar to a broiche and is made with milk, eggs, butter and sugar. This loaf is flavoured with orange and sultanas that I soaked in the orange juice. It smelt so wonderful baking in the
    • I have been eating as much wild garlic as I can while the season lasts. It’s such a yummy addition to most of the meals I have been making. I just chop a handful up and add it in. I need to go back and visit this spot with my camera and get another photo as it’s in flower now and looks really beautiful. I usually love to make a pie with it, so that’s my next plan. The flavour gets less intense once it has flowered so you might find you need to add more. I collected a big
    • Elderflowers infusing in milk from my last recipe. I had originally planned to make a panna cotta with it, but then changed my mind and did the clafoutis. A few of you asked questions about what you can do with elderflowers so here are some suggestions. You can make a cordial or syrup, this is the most popular thing to make. It’s really easy, you will find lots of recipes for it online. The cordial can be used in so many things. It would be hard to list them all but here are a few. To flavour cakes, frostings, bakes.
    • Sharing an old photo from a few years ago in Provence, because I like it. Such fond memories of that week. That floor was crying out to be photographed. I love anything lemon flavoured, it’s such a delicious fruit. It’s one of my favourite things to bake with. Citrus season is so colourful, I’m sad it’s almost coming to an end. What is your favourite citrus fruit? I have a few beautiful Sicilian lemons at the moment, I’m going to use them to remake the cheesecake to check my recipe. The last one got demolished so quickly. I hope you
    • Hope you had an ‘egg’cellent weekend. sorry I couldn’t help myself. It’s a bank holiday here in the U.K. so I spent the afternoon at the beach with my brothers and our dogs. I’m exhausted now, it must be the sea air. I hope your week has started well. I thought I would dig this old photo out from a few years ago when I was in Australia with @georgie_dolling and @joefilshie #easter #still_life_nature #still_life_gallery #seasonalsimplicity #chasinglight #eggs #lifeandthyme #verilymoment #springtime #naturephotography
    • British Strawberries, Toile de Jouy and a funky plate I found for £2.50 in a charity shop. The beginnings of a vin santo and strawberry parfait/tiramisu number. I hope your week is going well. #strawberries #seasonalsimplicity #flatlatfood #toiledejouy #hauecuisines #foodfluffer
    • I hope you are having a relaxing weekend. This photo from a few weeks ago sums up my Sunday mood. Lounging around eating yummy things. I spent yesterday making a new recipe video, I will share it tomorrow. It involves roasted strawberries and creme fraiche. I’m quite excited about it, it feels a bit different to my other videos. I must admit that I am enjoying learning something new. I steered clear of video for so long. I still have so much to learn but it’s nice to try new things, even if posting it here is like posting into
    • I baked this lemon meringue topped mascarpone cheesecake at the weekend, and I have to say it was so delicious, I ate quite a few slices. It was so light and airy and the tartness of the lemon curd on the top went so well with the creamy mascarpone cheesecake layer. I can’t wait to share the recipe, but I will make it again just to check that I have the quantities and timings right. It’s a baked cheesecake, but a really easy one, baked at a low temperature. I thought I would try a different shot than usual, it
    • Making some pasta and had to take a moment to appreciate these beautiful eggs. I love all the different colour shells. The sun is out today and it’s wonderful, it really feels like spring. I hope you are having a wonderful week. #eggs #seasonalsimplicity #flatlaystyle #still_life_gallery #hautecuisines #foodfluffer #foodphotography #onvtable #f52grams #bonappetit
    • I have not baked a cake since Christmas, it seems very unlike me. I used to make lots of cakes. I thought you might miss seeing them so here’s one of my favourites I made with @her_dark_materials a while ago. I loved how pretty it was with the wild strawberries from her garden. Ros shared her photo of it again the other day and I thought I would do the same. I really fancy baking one, especially now British strawberries are coming into season. It will probably be something smaller though as it’s just the two of us. I have
    • Elderflower season. I love their heady musky scent. I always look forward to this time of year. I went out and picked a basket of them yesterday and I have been baking with them today. I was inspired to take some quick photos of them in the basket. There are so many things that you can do make them. I will share the recipe of what I made soon. I did a video for it, but it takes me forever to edit as my computer is so slow I hope that you will have a lovely weekend. #elderflowers #basketbythedoor #edibleflowers
    • Back in March we had a little weekend escape with @uniquehomestays We stayed at “the lost music hall” hidden in the south hams valley in Devon. Forgotten for years it had been reclaimed by nature, before being lovingly restored. The music room, complete with its very own Piano takes up the whole of the bottom floor. The house was enormous, I felt quite tiny wondering around it. The place was absolutely beautiful. Oak parquet floors and panelled walls gleam from the sun coming through the large windrows. You know I love a kitchen, what do you think of this one?
    • An old shot from this time a few years ago. I’m so excited that the warm spring sunshine is back, as in the evening the light is so beautiful. It makes the most mundane of things like this amaretto biscotti dough look magical. I find that I am exhausted by the time it’s shining perfectly on the table recently though. Hopefully I will have the opportunity to create with it soon as I love harsh light. Pablo has got into the habit of waking me up at a silly time in the morning. By the evening I feel like I
    • Leek and potato Galette experiment for dinner the other day. I wasn’t really sure how this would pan out, but it was a yummy one. It was prettier in my imagination than in real life though. It was a nutty walnut pastry (I need to work on that as my recipe is better baked in a tin as it’s really short and crumbly) with a layer of cheesy béchamel sauce. then I cooked the leeks in some sage butter, and sautéed the thinly sliced potato with some leek and garlic and arranged them on top like a flowers. then baked
    • An old photo from a trip to puglia a few years ago. I’m sharing it again today as I had a dream about it last night. In it I was there eating Taralli. Those little crackers are so addictive, have you tried them? Most of my dreams involve food I have eaten or want to eat. My jaw hit the floor when walked into this place. I especially loved this corner. that beautiful sink and the curved ceilings!. I have a bit of a soft spot for kitchens and I thought you might enjoy seeing it as well. This kitchen
    • I scrolled back and realised I hadn’t shared my frankendessert from the other week. A science experiment really, A cheesecake baked inside a pavlova. I wanted to see if it was possible Turns out it is, but I need to work out a few creases. Apparently it’s world baking day, I had no idea until a moment ago. There are so many different days for things it’s hard to keep up . Though to be honest, I wasn’t actually sure what day of the week it was until a moment ago either. I thought it was Wednesday . I didn’t
    • Have you been busy in the kitchen making any Easter themed bakes? I wish I had chance to make some more delicious breads like this Ukrainian paska bread and some more flowery hot cross buns (swipe to see them), but I have been dog sitting this weekend. I did get to enjoy a shop bought hot cross bun for good Friday yesterday though. It’s been so lovely to see all your flowery hot cross buns. I had wanted to attempt baking some other European Easter breads on the lead up to Easter, there are so many. l wanted to try
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    LOOKING FOR SOMETHING?

    Visit Twiggstudios's profile on Pinterest.

    Recent Posts

    • A weekend at The lost music hall with Unique homestays
    • Beetroot rose tart
    • Chimney cakes Kürtöskalács
    • Gingerbread choux bun wreath
    • Brown butter gingerbread and edible cookie box

    HELP

    • HOME
    • ABOUT ME
    • CONTACT ME
    Get in the know.
    Sign up with your email address to receive news and updates.
    As a welcome you will receive my presentation on visual storytelling
    Thank you for subscribing!

    INFO

    • E-mail Me

    twigg studios © 2023 - DESIGNED BY HERPARK STUDIO