Description
A moist and fragrant Middle Eastern semolina cake flavored with rose water and topped with crunchy pistachios and almonds.
Ingredients
2 cups coarse semolina
1 cup granulated sugar
1 cup plain full-fat yogurt
1/2 cup melted unsalted butter or ghee
1/2 cup ground almonds
1/4 cup crushed pistachios
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
1.5 cups water (for syrup)
1.5 cups sugar (for syrup)
1 tbsp lemon juice (for syrup)
2 tbsp rose water (for syrup)
Whole almonds and pistachios for garnish
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan with butter or tahini.
Step 2: Prepare the syrup by combining 1.5 cups sugar, water, and lemon juice in a saucepan; bring to a boil, then simmer for 10 minutes. Stir in rose water and let cool completely.
Step 3: In a large mixing bowl, whisk together the semolina, 1 cup sugar, baking powder, salt, and ground almonds.
Step 4: Add the melted butter, yogurt, and vanilla extract to the dry ingredients. Mix gently until just combined.
Step 5: Spread the batter evenly into the prepared pan. Use a knife to score the surface into 16 diamond or square shapes.
Step 6: Place a whole almond or pistachio in the center of each scored piece.
Step 7: Bake for 30-35 minutes until the top is golden brown and a toothpick comes out clean.
Step 8: Immediately pour the cooled syrup over the hot cake, allowing it to soak in for at least 1 hour before serving.
Notes
Ensure the syrup is cold when poured over the hot cake for the best absorption.
- Prep Time: PT20M
- Cook Time: PT35M
- Category: Desserts & Baked Goods
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 square
- Calories: 285 kcal
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 25 mg
