Rosewater Pistachio Semolina Cake
Rosewater Pistachio Semolina Cake
Ingredients
For the Cake
- 1 1/4 cups fine semolina
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain yogurt, full-fat
- 1/2 cup unsalted butter, melted and cooled
- 2 eggs, large
- 1 teaspoon vanilla extract
- 1/2 cup pistachios, finely chopped, plus extra for garnish
For the Rosewater Syrup
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1 1/2 teaspoons rosewater
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan. Line the bottom with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the semolina, all-purpose flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt.
⏱️ 5 min
- 3
In a separate medium bowl, whisk together the yogurt, melted butter, eggs, and vanilla extract until well combined.
⏱️ 3 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 45 min•🌡️ 350
- 6
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.
⏱️ 10 min
- 7
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.
⏱️ 2 min
- 8
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.
⏱️ 60 min
- 9
Once cooled, slice the cake into squares or diamonds. Garnish with additional chopped pistachios before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Rosewater Pistachio Semolina Cake
Ingredients
For the Cake
- 1 1/4 cups fine semolina
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain yogurt, full-fat
- 1/2 cup unsalted butter, melted and cooled
- 2 eggs, large
- 1 teaspoon vanilla extract
- 1/2 cup pistachios, finely chopped, plus extra for garnish
For the Rosewater Syrup
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1 1/2 teaspoons rosewater
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan. Line the bottom with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the semolina, all-purpose flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the yogurt, melted butter, eggs, and vanilla extract until well combined.
⏱️ 3 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 45 min•🌡️ 350 - 6
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.
⏱️ 10 min - 7
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.
⏱️ 2 min - 8
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.
⏱️ 60 min - 9
Once cooled, slice the cake into squares or diamonds. Garnish with additional chopped pistachios before serving.
⏱️ 2 min