Description
Pistachio Rosewater Semolina Cake is a delightful dessert that combines the nutty flavor of pistachios with the fragrant essence of rosewater, made primarily from semolina for a unique texture.
Ingredients
Scale
- 1 cup (160g) semolina
- 1/2 cup (65g) all-purpose flour
- 1/2 cup (100g) sugar
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (240ml) plain yogurt
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp rosewater
- 1/2 cup (70g) shelled pistachios, chopped
- 2 tbsp honey (for drizzle)
- Extra pistachios and dried rose petals for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large mixing bowl, combine the semolina, all-purpose flour, sugar, and baking powder.
- In another bowl, mix the melted butter, plain yogurt, vanilla extract, and rosewater until well combined.
- Pour the wet mixture into the dry ingredients and gently fold together until just combined, then fold in the chopped pistachios.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35 to 40 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Drizzle honey over the top and garnish with extra pistachios and dried rose petals before serving.
Notes
- Use fine semolina for the best texture.
- Consider adding spices like cardamom or cinnamon for enhanced flavor.
- For gluten-free options, substitute all-purpose flour with a gluten-free flour blend or almond flour.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Pistachio, Rosewater, Semolina, Cake, Dessert, Middle Eastern