Fig and Rosewater Syrup Cake


I came up with the idea for this cake after seeing a flower shaped cake mould on Ruth Clemens’ The Pink Whisk blog. Ruth was offering a prize of a Pampered Chef Silicon Flower mould on her blog, and I thought that a rose

scented cake would go very well with it. Unfortunately I didn’t win, but I couldn’t get the idea of a rose scented cake out of my mind…..particularly after visiting the Royal Horticultural Society Gardens at Hyde Hall where there are some heavily scented roses in full bloom at the moment.

This is what I came up with…

  • 3x 85g pots of Activia Fig Yoghurt
  • 325g Caster Sugar
  • 150g Ground Almonds
  • 4 Eggs
  • 100g Plain Flour
  • 175g Semolina
  • 1 1/2 level tsp Baking Powder
  • Zest of an unwaxed Lemon
  • 2tbsp Essence of Rosewater
  • 1/2tsp Vanilla Extract


  •  30ml Lemon Juice
  • 60ml Essence of Rosewater
  • 150g Caster Sugar
  • 60ml Water


  • 300g Milk Chocolate (I used Cadburys Dairy Milk), broken up
  • 90g Unsalted Butter, diced
  • 6tbsp Double Cream

Preheat the oven to 160 degrees, and grease and line a 23cm springform cake tin.

I used Wilton Cake Release from Lakeland to grease my tin, and just lined the bottom of the tin.

Fig Yoghurt is an underestimated flavour in my opinion. Very delicious, and perfect for this cake.

Empty the yoghurt into a large mixing bowl with the caster sugar.

Mix until thoroughly combined.

Add in the ground almonds.

And mix again!

Lightly beat the eggs.

Add in the eggs a bit at a time, mixing well until they are all combined.

Add in the flour, semolina and baking powder.

You guessed it – mix well!

Add the lemon zest, Essence of Rosewater and Vanilla Extract.

This was the Essence of Rosewater I used.  I bought mine from Sainsburys.

Mix until combined.  The aroma at this point is heavenly!

Pour into the prepared cake tin, and bake in the oven for about an hour, checking with a skewer after about 50 minutes.  The skewer will come out clean when the cake is ready.

When the cake comes out of the oven, it is time to make the syrup.

In a saucepan, put the lemon juice, Rosewater Essence and sugar, and bring to the boil.  Don’t be concerned if your syrup isn’t the same colour as mine – I use Golden Caster sugar, so it will be a golden colour for me!

When the sugar has dissolved, remove from the heat and spoon over the cake (still in the tin). Prick the cake with a skewer to help the syrup soak in.  It does look like a lot of syrup, but the cake can take it!

Leave to cool for a while, and then transfer to a serving plate or cake stand. Cover with cling film and allow to cool completely.

When the cake has cooled completely, it is time to make the ganache.

Place a heatproof bowl over a saucepan with about a couple of cm of simmering water in the bottom of the pan. Do not let the bottom of the bowl touch the water!

In the bowl put the chocolate and butter.

Gently melt the two together.  The chocolate may start to seize and go grainy, but don’t worry. Add the cream and turn off the heat.  As you can see, I used Extra Thick Double Cream, as it was in my fridge, but ordinary Double Cream works just as well.

Mix the cream into the chocolate – this may cause it to split. Don’t worry though!  Just keep beating it together with the spoon.

It will come together and you will end up with a thick chocolate ganache.

Remove the clingfilm from the cake, and spoon the ganache over the cake, spreading it gently with the back of the spoon.

If you want to, decorate with washed, unsprayed Rose Petals, or crystalised Rose Petals.

This cake has moist texture, and is very reminiscent in flavour of Turkish Delight covered in milk chocolate.


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