Pistachio Rosewater Semolina Cake is a delightful Middle Eastern-inspired dessert that combines the nutty flavor of pistachios with the floral notes of rosewater. The semolina gives the cake a dense, yet moist texture that’s perfect for an elegant tea-time treat or a special occasion.
Ingredients:
For the Cake:
- 1 cup semolina
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 cup Greek yogurt (plain or vanilla)
- 1/2 cup ground pistachios
- 1/4 cup rosewater
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cardamom (optional, for added warmth)
For the Syrup:
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 tablespoon rosewater
For Garnish:
- 1/4 cup chopped pistachios
- Powdered sugar (for dusting, optional)
- Rose petals (for decoration, optional)
Instructions:
Prepare the Cake Batter:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the semolina, flour, baking powder, baking soda, salt, and ground cardamom (if using). Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs: Add the eggs one at a time, beating well after each addition.
- Incorporate yogurt and rosewater: Mix in the Greek yogurt and rosewater until combined.
- Combine with dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
- Fold in pistachios: Gently fold in the ground pistachios.
- Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Syrup:
- Combine ingredients: In a small saucepan, combine the granulated sugar, water, and lemon juice. Bring to a boil over medium heat, stirring occasionally.
- Simmer: Reduce the heat and let the syrup simmer for about 5 minutes, or until it slightly thickens.
- Add rosewater: Remove from heat and stir in the rosewater. Allow the syrup to cool slightly.
Assemble and Garnish:
- Apply syrup: Once the cake has cooled, use a toothpick or skewer to make small holes in the top of the cake. Slowly pour the rosewater syrup over the cake, allowing it to soak in.
- Garnish: Sprinkle the top of the cake with chopped pistachios and dust with powdered sugar if desired. Decorate with rose petals for an elegant touch.
- Serve: Slice the cake and serve. It pairs beautifully with a cup of tea or coffee.
Tips for Perfect Pistachio Rosewater Semolina Cake:
- Rosewater: Use high-quality rosewater for the best flavor. A little goes a long way, so be sure to measure carefully.
- Ground pistachios: You can grind your own pistachios or use store-bought pistachio flour. Ensure the nuts are finely ground for a smooth texture.
- Texture: The semolina gives this cake a unique texture that’s denser than a typical cake. It should be moist and flavorful, with a slight crumb.
Why You’ll Love This Recipe:
- Exquisite flavor: The combination of pistachios and rosewater creates a unique, aromatic flavor profile that’s both exotic and comforting.
- Elegant presentation: This cake looks as beautiful as it tastes, making it perfect for special occasions or holiday gatherings.
- Versatile: Enjoy it as a dessert on its own or with a dollop of yogurt or a cup of tea.
This Pistachio Rosewater Semolina Cake is a delightful treat that brings together rich flavors and an elegant presentation. Enjoy every bite of this unique and delicious dessert!