250 g butter
200 g sugar
100 g sujee/semolina flour
150 g milk
100 g crushed almonds
150 g plain flour
1 tsp rose essence
1/2 tsp baking powder
Soak sujee in milk for an hour.
Cream butter and sugar till fluffy.
Add eggs, one at a time and continue to cream
Fold in flour gradually.
Add essence, almond and sujee mixture.
Fold/ gently mix to incorporate these ingredients inside.
Put cake mixture into a greased pan.
Bake at 170C for 1 hour 10 mins or until cake is cooked.