SERVES 10 PREP 40 mins
COOK 40 mins MORE EFFORT V
For the sponge
100g plain flour
1 tbsp baking powder
100g fine semolina
1 tsp ground cinnamon
60g walnuts
60g pistachios
4 large eggs, separated
100g caster sugar
For the filo layers
150g butter, melted
8 sheets of filo pastry
For the syrup
400g caster sugar
80g honey
1-2 tbsp rosewater
1 cinnamon stick
To decorate (optional)
chopped walnuts and pistachios, edible rose petals and whipped cream flavoured with rosewater
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Esta historia es de la edición March 2021 de BBC Good Food UK.
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