Pistachio Rosewater Semolina Cake [ 45 min ]
This Pistachio Rosewater Semolina Cake is as delightful to the eyes as it is to the palate. The combination of nutty pistachios and floral rosewater creates a sophisticated and exotic flavor profile that’s truly unforgettable. The semolina gives the cake a unique texture, making each bite slightly grainy yet soft and moist. Perfect for festive occasions or as a special treat, this cake will transport your taste buds to a world of fragrant elegance. Easy to make in just 45 minutes, it's a dessert that's sure to impress.
Ingrédients
- 1 cup semolina
- 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup melted butter
- 1/2 cup plain yogurt
- 1/4 cup rosewater
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup chopped pistachios
- 1/4 cup whole pistachios for garnish
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, whisk together the semolina, all-purpose flour, granulated sugar, baking powder, and salt.
- In another bowl, combine the melted butter, yogurt, rosewater, and eggs. Whisk until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the chopped pistachios.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Garnish with whole pistachios before serving.
Nutrition
Serving: 100gCalories: 290kcalCarbohydrates: 38gProtéines: 5gFat: 13gSucre: 22g
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