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Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan. Line the bottom with parchment paper.

In a large bowl, whisk together the semolina, all-purpose flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt.

In a separate medium bowl, whisk together the yogurt, melted butter, eggs, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix. Fold in the 1/2 cup finely chopped pistachios.

Pour the batter into the prepared baking pan and spread evenly. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.

While the cake is baking, prepare the rosewater syrup. In a small saucepan, combine 1 cup granulated sugar and 1 cup water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 5 minutes. Remove from heat and stir in the lemon juice and rosewater.

Once the cake is out of the oven, immediately pour the warm rosewater syrup evenly over the hot cake. The cake will absorb the syrup.

Let the cake cool completely in the pan on a wire rack for at least 1 hour before slicing. This allows the syrup to fully absorb and the cake to set.

Once cooled, slice the cake into squares or diamonds. Garnish with additional chopped pistachios before serving.


Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan. Line the bottom with parchment paper.

In a large bowl, whisk together the semolina, all-purpose flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt.

In a separate medium bowl, whisk together the yogurt, melted butter, eggs, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix. Fold in the 1/2 cup finely chopped pistachios.

Pour the batter into the prepared baking pan and spread evenly. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.

While the cake is baking, prepare the rosewater syrup. In a small saucepan, combine 1 cup granulated sugar and 1 cup water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 5 minutes. Remove from heat and stir in the lemon juice and rosewater.

Once the cake is out of the oven, immediately pour the warm rosewater syrup evenly over the hot cake. The cake will absorb the syrup.

Let the cake cool completely in the pan on a wire rack for at least 1 hour before slicing. This allows the syrup to fully absorb and the cake to set.

Once cooled, slice the cake into squares or diamonds. Garnish with additional chopped pistachios before serving.
