Pistachio and Rose Semolina Cake Recipe
This Pistachio and Rose Semolina cake recipe is the perfect introduction to the summer palate. With a delicate blend of pistachio, rose and a hint of lemon, this cake is moist but not overly dense and is the essential addition to any sunny afternoon.
20 Mins
60 Mins
Easy
12 Servings
Image: The Yurt at Nicholsons
Ingredients
For the cake- 150g shelled pistachios
- 100g ground almonds
- 170g fine semolina
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 300g unsalted butter (room temp)
- 330g caster sugar
- 4 large eggs, lightly whisked
- 1 tsp finely grated lemon zest
- 1 tbsp lemon juice
- 1 tbsp rose water (not essence)
- 1/2 tsp vanilla extract
- 100ml lemon juice
- 50ml rose water
- 100g caster sugar
- 20g crushed pistachios
- Edible rose petals
Method
Cake
- Preheat the oven to 160ºC fan/180ºC.
- Grease and line a 23cm cake tin.
- Blitz the pistachios in a food processor.
- In a bowl, add the ground pistachios, ground almonds, semolina, salt and baking powder. Mix together.
- Place the butter and sugar in an electric mixer and beat on medium speed until combined.
- Slowly add the eggs with the machine still running and mix properly.
- Then remove the bowl from the mixer and add the dry ingredients, folding them in by hand.
- Fold in the lemon zest, juice, rose water, and vanilla into the tin and place in the oven.
- Bake for about 55 to 60 minutes (clean skewer).
Topping
- Make the syrup 10 minutes before the cake comes out the oven by mixing all ingredients in a saucepan over medium heat, bring to the boil and remove.
- Drizzle the syrup over and decorate with pistachios and rose petals before serving.
