Description
Pistachio Rosewater Semolina Cake is a fragrant and moist dessert featuring the nutty texture of semolina and pistachios, enhanced with the delicate floral aroma of rosewater and a honey drizzle, making it a perfect treat for special occasions or everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 1 cup (160g) semolina
- 1/2 cup (65g) all-purpose flour
- 1/2 cup (100g) sugar
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (240ml) plain yogurt
- 1 tsp vanilla extract
- 2 tbsp rosewater
Add-ins and Garnish
- 1/2 cup (70g) shelled pistachios, chopped
- 2 tbsp honey (for drizzle)
- Extra pistachios and dried rose petals for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the semolina, all-purpose flour, sugar, and baking powder, ensuring they are well incorporated.
- Combine Wet Ingredients: In a separate bowl, mix the melted unsalted butter, plain yogurt, vanilla extract, and rosewater until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Then fold in the chopped pistachios carefully to evenly distribute them without overmixing.
- Transfer Batter to Pan: Pour the batter into the prepared cake pan and smooth the surface with a spatula for even baking.
- Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes until the cake turns golden brown and a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to settle, then transfer it to a wire rack to cool completely.
- Finish and Garnish: Drizzle honey over the cooled cake and garnish with extra pistachios and dried rose petals for an elegant presentation before serving.
Notes
- Ensure not to overmix the batter to keep the cake light and tender.
- Use room temperature ingredients for better mixing and texture.
- You can substitute plain yogurt with Greek yogurt for a denser texture.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Rosewater is essential for the signature floral aroma; do not omit or substitute with other extracts.
