Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper for easy removal of the orange rose and pistachio semolina cake 2.
Step 2: In a large bowl, cream together the softened butter and 1 cup of sugar until the mixture is light and fluffy, usually taking about 3-5 minutes.
Step 3: Beat in the eggs one at a time, ensuring each is well incorporated, then stir in the fresh orange zest and 1 teaspoon of rose water.
Step 4: In a separate bowl, whisk together the semolina, almond flour, chopped pistachios, baking powder, and salt.
Step 5: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to over-mix the orange rose and pistachio semolina cake 2 batter.
Step 6: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
Step 7: While the orange rose and pistachio semolina cake 2 is baking, prepare the syrup by simmering the orange juice, 1/4 cup of sugar, and the remaining rose water in a small saucepan for 5 minutes until slightly thickened.
Step 8: Once the cake is removed from the oven, immediately pour the cooled syrup over the hot orange rose and pistachio semolina cake 2, allowing it to soak in completely.
Step 9: Garnish with extra chopped pistachios and dried rose petals before serving.