In this month's Seed to Stove, Lia Leendertz is prettifying salads, desserts and even drinks with edible flowers. Follow her instructions for crystallising rose petals (page 42), then use them to top Babousa, a Middle Eastern rosewater-scented cake.
335g semolina 110g sugar 3tbsp desiccated coconut 2tsp baking powder 110g plain yoghurt 55g melted butter 115ml milk
375ml water 120g sugar 1 vanilla pod 2tbsp rosewater Pinch of saffron soaked in 2tbsp cold water
Mix semolina, sugar, desiccated coconut and baking powder together in a bowl then stir in the yoghurt, milk and melted butter.
Spread the mixture onto a greased baking tin 6x6in square and leave to rest for 30 minutes.
Heat the oven to 180C/gas mark 4.
Deeply score into squares or diamonds before placing into the oven. Bake for 25 minutes, until the top is golden.
While it is baking make the syrup by putting all of the syrup ingredients into a saucepan and bringing to the boil.
Simmer for three minutes then remove from the heat.
When the cake is ready, remove it from the oven and pour the syrup all over it.
Leave to cool and to absorb all of the syrup.
Serve with thick yoghurt.