- 4 eggs
- 375ml sugar
- 50ml rose water
- 5ml salt
Add to egg/sugar mixture.
- 625ml (2 1/2 cups) cake flour
- 20ml baking powder
Add together and add to mixture.
- 120ml (1/4 block) butter
- 300ml boiling water
Melt together and add to mixture.
Divide into greased baking tins, filling to only two thirds, and bake at 170°C for 40 minutes or till golden brown on top and cake starts to pull away from the sides.
For the Frosting: Add 125ml of ground pistachios to your favourite frosting recipe.
Quoin Rock Cape Agulhas Cap Classique NV complements this dish.
To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za
Recipe by Martin Senekal.