Eastern Fig and Rose Dome Cake


5oz (140g) Butter
5oz (140g) Caster sugar
3 Large eggs
6oz (170g) Semolina
1 tsp Baking powder
5 tbsp Warm milk
1 tbsp Cardamom Pods
3oz (90g) Ground almonds
2oz (60g) Flaked almonds
5oz (140g) Dried figs - preferred partially rehydrated

Rose syrup:
5oz (140g) Caster sugar
5fl oz (150 ml) Water
2 tbsp Rose water or as much as 100ml, I use lesser amounts for UK palates

Golden almonds: made from 2 tbsp almonds toasted in a pan with 1 tsp butter and gold sugarcraft powder
Crystallised rose petals
Gold sugarcraft dusting powder


Preheat oven 120c/110c Fan/250F/Gas Mark 1 to 1/2
Grease 1 L Pyrex bowl or similar
Grind the seeds of the cardamom pods and infuse in 5 tbsp of warm milk for 10 mins.

Cream the sugar and butter together. Add the eggs one at a time and beat well. Add 90% of the semolina, all the baking powder and the ground almonds,
 mix well. Strain the milk and stir the milk into the mix. Chop up the figs into small pieces and coat in remaining semolina, fold into mixture with the
 flaked almonds. Spoon into prepared bowl and place in oven.

Make the syrup while the cake is cooking. Add the sugar, water and Rose water together and warm until sugar is dissolved. Heat and boil for three minutes.

Check after 20 minutes adjust temperature as required. Check the oven is not too hot, the cake cooks for at least an hour until a skewer comes cleanly out. Allow to cool for at least 5 mins and ease from bowl.

Place on a wire rack over a shallow bowl. Prick cake over and pour warm syrup over. Brush over sides as necessary. This is more of a glaze than the traditional eastern syrup steeping method but the recipe could be adapted for that purpose on a thinner depth of cake.
Toast flaked almonds in butter and add gold powder. Dry on kitchen paper. Add central decoration of crystallised roses and the gold almonds in crown shape. Dust sides with golden sugarcraft powder.