Rose & Pistachio Little Buns

In a large bowl, beat together the pomace oil and caster sugar with an electric whisk until light and fluffy.

Add the eggs one at a time and continue to mix until combined, but do not over-mix.

In a separate bowl, combine the semolina, ground pistachios, ground almonds and baking powder.

Fold the semolina mixture into the whipped olive oil mix using a metal spoon. When it is almost combined, add the rosewater and gently fold through. Leave overnight in the fridge.

Preheat the oven to 200°C/Fan 180°C/Gas 6.

Fold any oil that is sitting on the surface back into the mixture to combine again. Making sure that the muffin tin or mould is greased well with oil, divide the mixture equally between the holes of the tin or mould, then place it on a baking tray. Bake in the centre of the hot oven for 22 minutes or until the buns feel set to the touch.

Transfer the buns from the tin or mould to a wire cooling rack and leave to cool completely.

To make the icing, mix the icing sugar with just enough warm water to make a thick paste. Spread the top of each bun with the icing using the back of a spoon and sprinkle over the pistachios. If preferred, place a dried rose bud in the middle of each bun.

When stored in an airtight container in the fridge, these little buns will keep for 7 days.

To ferment: once mixed, store the cake batter in an airtight container in the fridge for up to 3 days to allow it to ferment. Fold any oil sitting on the surface back into the mixture before baking.