Cotton Coconut Tea Cake with Rose and Pistachio
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Community Recipe
Audette Vengetas- 12
- Medium
- 30 mins
- 1 hour
Ingredients
- 1/4 cup Desicated Coconut
- 1/4 cup Semolina
- 3/4 cup Cake Flour
- 4 Eggs
- 1/2 cup Sugar
- 1/4 cup Milk
- 1/4 cup Oil
- 1 tsp Vanilla
- pinch Salt
- 1/4 tsp Cream of Tartar
- 1/4 cup Rose water
- 1/2 cup Water
- 1/2 cup Sugar
- 1/2 cup Pistachio Nuts
- 1 Cinnamon Stick
Cooking Instructions
Preheat the oven to 160c
In a bowl, seperate egg yolks from whites.
Add 1/4 cup sugar and oil to egg yolks.
Beat egg yolk mixture, add milk, salt, vanilla.
Whisk egg whites, add cream of tartar until glossy.
Gradually add in 1/4 sugar and beat until stiff peaks have formed.
Add flour, semolina and coconut to the egg yolk.
Fold egg whites into the flour mixture.
Bake at 160c for 30 minutes.
Drop tempertaure to 150c and bake for a further 30 minutes without opening the oven.
For the syrup.
In a saucepan, add water, rose water, sugar and cinnamon stick and bring to a boil for 6 minutes.
Once cake is baked, using a cake tester poke holes into the cake and pour over syrup.
Sprinkle with pistachio nuts.
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