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

For the syrup

100ml lemon juice
50ml rose water
100g caster sugar

For the topping

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.