Semolina cake with pistachios

This is a fragrant cake made with a simple batter infused with rich rose water, cardamom and lemon aromas. It combines semolina with almond meal and ground pistachios for a dense, moist crumb soaked in homemade syrup. Serve it as a lovely dessert to end a weekend meal or enjoy it as a scrumptious afternoon treat with a cup of tea. For this recipe, you will need a 20-centimeter springform.

Ingredients

120 g pistachio, peeled
0.5 tsp ground cardamom
100 g almond meal (flour)
120 g wheat semolina
1 tsp baking powder
1 pinch of salt
280 g softened butter
300 g sugar
4 eggs, medium size
1 tsp lemon zest

1 tbsp lemon juice, freshy squeezed
2 tbsp rose water
0.5 tsp vanilla extract
70 g sugar(for syrup)
90 mL rose water(for syrup)
150 mL lemon juice, freshly squeezed(for syrup)
60 g powdered sugar(for syrup)
0.5 tsp of ground cardamom(for syrup)
Few pistachios, coarsely chopped(for serving, optional)
Rose petals(for serving, optional)

Directions

1

Step 1: Put the pistachios and cardamom powder in the food processor and blend until finely ground. Transfer to a medium-sized bowl, add the almond meal, wheat semolina, baking powder and salt and mix well. Set aside.

2

Step 2: Add the softened butter and sugar to the bowl, attach the whisk and start the device on speed 3 for 2 minutes. Gradually add eggs one at a time and continue mixing on speed 8 for another 2 minutes until smooth and fully incorporated.

3

Step 3: Add the blended pistachio mixture, lemon zest, lemon juice, rose water and vanilla extract to the egg butter mixture, attach the beater and start the device on speed 1 for 2 minutes. Do not to overmix.

4

Step 4: Transfer the cake batter a greased springform. Bake the semolina cake in the preheated oven at 180°C for 55 minutes, using the top and bottom heating elements without fan.

5

Step 5: In the meantime, prepare the syrup by mixing the sugar, rose water and lemon juice, saving 2 tablespoons of lemon juice and 1 tablespoon of rose water for the glaze. Once the cake is baked, pour over the syrup and let it rest in the springform for at least 8 hours or overnight.

6

Step 6: Before serving, prepare the glaze by combining the powdered sugar and ground cardamom with previously saved lemon juice and rose water. Mix well until evenly incorporated and smooth. Pour the glaze over the cake and spread it evenly. Sprinkle the coarsely chopped pistachios on top and serve.