ancient grains

As much as I like a lemon drizzle cake I am also a big fan of the syrup-drenched and most often tooth-achingly sweet semolina cakes often flavoured with rose or orange blossom water that are common in Middle Eastern baking. This cake is a more delicate take on both ideas – the Kamut pound cake has a subtle floral flavour from a couple of teaspoons of ground dried chamomile flowers that I mixed into the batter and the chamomile syrup made by reducing the poaching liquid from the pears and that is poured over the cake while still warm is a little fruity and not too sweet. A slice of the cake with some of the poached pears and a spoon or two of plain yoghurt on the side make for a wonderfully decadent breakfast or mid-afternoon break. I have to thank the littleloaf for the idea for the chamomile syrup – Kate recently posted about a recipe for a

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