Description
A moist, aromatic Middle Eastern-inspired cake made with ground pistachios, semolina, and a fragrant rosewater syrup infusion.
Ingredients
200g unsalted butter, softened
200g caster sugar
3 large eggs
150g shelled pistachios, finely ground
100g semolina
50g all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 cup water (for syrup)
1 cup sugar (for syrup)
2 tbsp rosewater
1 tbsp lemon juice
Dried rose petals for garnish
Instructions
Step 1: Preheat your oven to 170°C (340°F) and grease a 20cm round cake tin.
Step 2: Cream the softened butter and caster sugar together until pale and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Step 4: Gently fold in the ground pistachios, semolina, flour, baking powder, and salt until just combined.
Step 5: Pour the batter into the prepared tin and bake the pistachio and rosewater syrup cake for 45 minutes or until a skewer comes out clean.
Step 6: While the cake bakes, combine the syrup sugar, water, and lemon juice in a saucepan; simmer for 10 minutes, then stir in the rosewater and let cool.
Step 7: Once the cake is out of the oven, poke holes in the top and pour the cooled syrup over the hot pistachio and rosewater syrup cake.
Step 8: Allow the pistachio and rosewater syrup cake to cool completely in the tin before garnishing with rose petals and serving.
Notes
Ensure the pistachios are ground finely but not into a paste. Use high-quality rosewater for the best aroma.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts & Baked Goods
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 32g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg
