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Pistachio Rose Semolina Cake

Recipes Details

Preparation Time:

10 minutes

Cooking Time:

1 hour

Servings:

9 inch cake

Ingredients

Cake

  • 1 1/4 cup unsalted butter, cubed & at room temperature
  • 1/2 teaspoon ground cardamom
  • 1 cup + 4 tbsp unshelled, unsalted pistachios
  • 1 cup almond meal
  • 3/4 cup fine semolina flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp Himalayan salt
  • 1 1/2 cup granulated sugar
  • 4 large eggs
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 2 tbsp rose water
  • 1/2 tsp vanilla extract

Rose Syrup

  • 1/2 cup lemon juice
  • 1/3 cup rosewater
  • 1/3 cup granulated sugar

Glaze

  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp rose water
  • Pinch of cardamom

Kitchen Appliances:

Method

  1. Preheat oven to 180°C.
  2. Grease bottom and sides of 9-inch round cake pan with butter. Then line the bottom and sides with parchment paper. Set aside.
  3. In a blender, blend pistachios and ground cardamom until fine.
  4. Transfer to a mixing bowl, and add in almond meal, semolina flour, baking powder and Himalayan salt. Mix until well-combined then set aside the dry ingredients.
  5. In another mixing bowl, whisk unsalted butter and granulated sugar until fluffy.
  6. Then whisk in the eggs 1 at a time and slowly mix until well-incorporated.
  7. Add in rose water, lemon juice, vanilla extract and a pinch of cardamom. Mix until well-combined.
  8. Using a spatula, gently fold in the dry ingredients in 2 – 3 batches and add in lemon zest. Mix until well-combined.
  9. Transfer the cake batter in the greased pan and even out the batter with the spatula.
  10. Bake at 180°C for 55 – 60 minutes, or until a wooden skewer comes out clean when inserted into the center of cake. Let the cake rest for 10 minutes before removing from the pan.
  11. While letting the cake rest, set a saucepan over medium heat. Bring lemon juice, rose water and granulated sugar mixture to a boil and stir until the sugar is dissolved.
  12. To make the glaze, mix powdered sugar, pinch of cardamom, rose water and lemon juice until well-combined.
  13. Remove the cake from the pan and drizzle the warm rose syrup over the cake. Then pour the glaze over the cake and even out using a spatula, letting it drizzle a bit over the the edge of the cake.
  14. Decorate by sprinkling some chopped pistachios at the top and place a few pieces dried rose petals.
  15. Enjoy!