Pistachio Rosewater Semolina Cake - Vegetarian
The Persian Pistachio Rosewater Delight is a culinary masterpiece combining traditional Mediterranean flavors with a modern twist. This cake features a fragrant blend of pistachios and rosewater, offering a unique aromatic experience. The semolina creates a tender crumb while the yogurt and lemon zest add a refreshing tang.
Ingrédients
- 200 grams grams semolina
- 150 grams grams pistachios, finely ground
- 150 grams grams granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup plain yogurt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 2 tablespoons rosewater
- 1/2 cup milk
- 2 tablespoons lemon zest
- 1/2 cup powdered sugar
- 1/4 teaspoon cardamom powder
- 2 tablespoons chopped pistachios, for garnish
- 1 tablespoon dried rose petals, for garnish
Instructions
- Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the semolina, finely ground pistachios, granulated sugar, baking powder, and salt.
- In another bowl, combine the yogurt, melted butter, eggs, rosewater, milk, and lemon zest. Mix well until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined. Avoid over-mixing.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is cooling, prepare the glaze by mixing powdered sugar, cardamom powder, and 2 tablespoons of milk in a small bowl until smooth.
- Once the cake has cooled slightly, drizzle the glaze over the top.
- Garnish with chopped pistachios and dried rose petals before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 38g | Protéines: 6g | Fat: 16g | Sucre: 23g
Tried this recipe?Let us know how it was!