Soji Syrup Cake

A buttery Soji Syrup Cake soaked in fragrant cinnamon, elachi, and rose water syrup.

This Soji Syrup Cake combines buttery cake, Tastee Wheat, coconut, and warm spices with a sweet cinnamon, elachi, saffron, and rose water syrup.

this For later use

Why You Will Love and Enjoy This Soji Syrup Cake

• Buttery and tender: Tastee Wheat, coconut and milk give this cake a soft, satisfying texture.
• Full of flavour: Cinnamon, elachi, saffron and rose water bring a lovely South African inspired flavour to every bite.
• Easy to make ahead: The syrup keeps the cake moist, so it stores well and is perfect for sharing.

Additional Information

• Can this be frozen? Yes, the cake can be frozen. Let the fully syrup-soaked cake cool completely, then wrap individual pieces or the whole cake tightly in plastic wrap and place it in an airtight freezer container or freezer bag. Freeze for up to 2 months for the best texture. Thaw overnight in the refrigerator or for a few hours at room temperature.
• How long can it be stored and how? Store the cake in an airtight container at room temperature for 1 to 2 days, or refrigerate it for up to 5 days. Because the syrup keeps the cake moist, refrigeration is the better choice if your kitchen is warm. Bring refrigerated slices to room temperature before serving, or warm them gently if you prefer.
• Can I use less sugar? Yes. For the cake, you can use anywhere from 1/2 to 1 cup sugar, depending on your preference. Since the syrup is also sweet, 3/4 cup sugar is a good middle ground.

Substitute suggestions

• Can I substitute the Tastee Wheat? You can substitute another fine wheat cereal or semolina-style wheat product, although the texture may change slightly depending on the product used.
• Can I substitute Self-Raising flour? If you don’t have 1 1/2 cups Self-Raising flour, use 1 1/2 cups all-purpose flour with approximately 2 1/4 tsp baking powder. Make sure your baking powder is fresh.
• Can I leave out the yellow food colouring? Absolutely. The 1/4 tsp yellow food colouring is mainly for appearance and can be omitted without affecting the texture.
• Can I leave out the saffron? Yes. Saffron is optional and adds a subtle floral flavour and colour. The cake will still be delicious without it.
• Can I substitute rose water? If you don’t have 1 tsp rose water, you can leave it out or use a small amount of orange blossom water for a different floral note. Start with less if you’re not used to the flavour, as it can be quite strong.
• Can I use ground cardamom instead of whole elachi? Yes. If you prefer not to use whole elachi, use about 1/2 tsp ground cardamom in the syrup. Since ground cardamom won’t be removed, the flavour will be a little more noticeable throughout the cake.

Print

This cake is a moist, buttery South African inspired dessert made with Tastee Wheat, coconut, cinnamon, elachi and a fragrant rose water syrup. This easy cake recipe is perfect for afternoon tea, family gatherings, and anyone who enjoys traditional homemade baking with a sweet syrup-soaked finish.

Soji Syrup Cake is a tender, buttery dessert with coconut and Tastee Wheat, finished with a fragrant syrup of cinnamon, elachi, saffron and rose water. The warm syrup soaks into the cake, creating a moist texture and layers of flavour that make this an irresistible choice for afternoon tea, dessert or a special family gathering.

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