Preheat the oven to 175°C. Grease a 12- hole muffin tin or silicon mould with Rama Perfect Bake.
Place all the ingredients into a mixing bowl and whisk until smooth.
Pour the mixture into the prepared muffin pan.
Bake for 30 – 35 minutes until a skewer comes out clean and the top is pale golden brown.
While the cake is in the oven, prepare the syrup; place the sugar, water and cinnamon sticks in a heavy based saucepan. Heat on low until the sugar melts, stirring continuously. Increase the heat and simmer until the syrup lightly coats the back of a spoon – it should be slightly sticky to the touch but not be too thick or it will not soak into the cake.
Remove from the heat, stir in the honey, lemon juice and rose water.
Pour the hot syrup over the warm cakes. Decorate with gold leave and pomegranate pips.
