Pistachio Rose Semolina Cake
Pistachio rose semolina cake made with yogurt and butter, baked until golden, then brushed with rose-water syrup for a fragrant finish.
Prep: 15 min · Cook: 35 min · Yield: 10 · Method: Oven
Ingredients
- 1.5 cups semolina
- 1 cup plain yogurt
- 0.5 cup granulated sugar
- 0.5 cup unsalted butter
- 1 teaspoon baking powder
- 0.333 cup pistachios
- 1 teaspoon rose water
- 0.25 cup granulated sugar
- 0.25 cup water
Cooking instructions
- Heat the oven to 350°F. Grease an 8-inch square baking pan and line the bottom with parchment. (about 5 min) — 350°F
- Melt the butter, then whisk it with the yogurt, 1/2 cup sugar, and rose water until smooth. (about 3 min)
- Stir in the semolina and baking powder until evenly combined. Fold in half of the pistachios. (about 3 min)
- Spread the batter in the prepared pan and bake for 30 to 35 minutes, until golden and the center springs back lightly. (about 35 min) — 350°F
- While the cake bakes, simmer the remaining 1/4 cup sugar and water in a small saucepan for 2 minutes, until dissolved. Remove from the heat and stir in a few drops of rose water if desired. (about 3 min) — Simmer
- Brush the warm cake lightly with the syrup and scatter the remaining pistachios over the top. Cool for 15 minutes before slicing. (about 15 min)