Ingredients
1.5 cups fine semolina
1 cup ground pistachios
1/2 cup desiccated coconut
1 tsp baking powder
1/2 cup unsalted butter, melted
1 cup Greek yogurt
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sugar (for syrup)
3/4 cup water (for syrup)
1 tbsp rosewater (for syrup)
1 tbsp lemon juice (for syrup)
Extra chopped pistachios and dried rose petals for garnish
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan. In a small saucepan, combine 1 cup sugar, water, and lemon juice. Bring to a boil, then simmer for 5 minutes. Remove from heat, stir in the rosewater, and let it cool completely.
Step 2: In a large bowl, whisk together the fine semolina, ground pistachios, coconut, and baking powder until well combined.
Step 3: In another bowl, beat the eggs and 3/4 cup sugar until pale. Stir in the melted butter, Greek yogurt, and vanilla extract.
Step 4: Gently fold the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan and smooth the top.
Step 5: Bake for 35-40 minutes or until the top is golden and a toothpick comes out clean. Remove from the oven.
Step 6: While the cake is still hot, slowly pour the cooled syrup over the entire surface. Allow the pistachio and rosewater semolina cake to cool completely and absorb the syrup for at least 2 hours.
Step 7: Garnish with chopped pistachios and dried rose petals before serving.
Notes
Always ensure the syrup is cold and the cake is hot for maximum absorption. Use fine semolina for the best texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Baked Goods
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 28g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
Keywords: pistachio and rosewater semolina cake, semolina cake recipe, Middle Eastern dessert, rosewater cake, pistachio cake
