Rosewater & Pistachio Semolina Cake

Name: Rosewater & Pistachio Semolina Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12 servings
Cuisine: Deutsch
Ingredients: 1.5 cups fine semolina; 1 cup plain yogurt; 1 cup granulated sugar; 1/2 cup unsalted butter, melted; 2 tbsp rosewater; 1 tsp baking powder; 1/2 tsp ground cardamom; 1/2 cup pistachios, chopped; 3/4 cup sugar; 3/4 cup water; 1 tbsp lemon juice

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This Rosewater & Pistachio Semolina Cake is a fragrant, delicate dessert that's a staple in many Middle Eastern and South Asian celebrations. The cake itself has a unique, slightly granular texture from the semolina and is infused with the floral notes of rosewater and the warmth of cardamom. After baking, it's soaked in a lightly sweetened syrup, making it incredibly moist. Topped with a generous sprinkle of crushed pistachios, it's a visually stunning and aromatic treat that pairs perfectly with a cup of tea or coffee. It's an elegant, make-ahead dessert that's sure to impress.

speichern

A square of moist semolina cake with pistachios on top, on a plate

Prep Time20 min

Cook Time40 min

Servings12 servings

Equipment

8x8 inch baking panSaucepanMixer

Instructions

1
Preheat oven to 350°F (175°C). Grease an 8x8 inch baking pan.
2
In a bowl, mix semolina, sugar, baking powder, and cardamom. Stir in yogurt, melted butter, and rosewater until combined.
3
Pour batter into the prepared pan. Bake for 35-40 minutes until golden and a tester comes out clean.
4
While cake bakes, make syrup: Combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 10 minutes. Stir in 1 tsp rosewater and remove from heat.
5
As soon as the cake comes out of the oven, pour the warm syrup evenly over the hot cake. Sprinkle with chopped pistachios. Let cool completely before cutting.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.