Pistachio and Rose Water Semolina Cake

Drenching a cake in syrup is very Middle Eastern, and keeps the sponge beautifully moist.

Preparation time :	45 minutes
Cooking time :	1 hour
Total time :	1 hour 45 minutes

Serves: 10

Ingredients

3 cardamom pods, seeds only
150g pistachios, shelled, plus extra to serve
100g ground almonds
1 tbsp rose water
175g semolina
1¼ tsp baking powder
¼ tsp salt
300g unsalted butter, at room temperature
325g caster sugar
4 medium eggs, lightly beaten
1 unwaxed lemon, grated zest, plus 1 tbsp juice
2 tbsp rose water
½ tsp vanilla essence

Rose cream
200g Greek yogurt
200g crème fraîche
1 tbsp icing sugar
1 tbsp rose water

Rose petals
40 unsprayed red rose petals
1 egg white
100g caster sugar

Syrup
120ml lemon juice
100ml rose water
120g caster sugar

Method

1. Grease a round, 23cm, loose-bottomed cake tin and line with baking parchment. Preheat the oven to 170°C/gas 3. Put the cardamom seeds and pistachios in a food processor and grind to a powder. Add the ground almonds, semolina, baking powder and salt; mix again briefly.
2. Beat the butter and sugar until pale and fluffy. Add the egg in small amounts, incorporating it well. Fold in the mixed dry ingredients, then the lemon zest and juice, rose water and vanilla. Put it into the lined tin, level and bake for 50 minutes to 1 hour until a skewer comes out oily but dry.
3. Meanwhile, put all the ingredients for the syrup in a small saucepan; bring to the boil to dissolve the sugar, then remove from the heat.
4. Remove the cake from the oven; while it is still hot, spoon all but 4 tbsp of hot syrup over. Allow the cake to cool, then take out of the tin.
5. Reduce the oven to 80°C/gas ¼. Dip the rose petals in egg white, shake off any excess and scatter over the sugar. Transfer to an oven tray lined with greaseproof paper. Bake for 30–45 minutes until crisp, turning halfway. Whisk together all the rose cream ingredients. Slice the cake and drizzle with the reserved syrup; serve with the cream and scatter over some chopped pistachios and the petals.

Drinks recommendation

Coffee with a spicy Middle Eastern note is perfect with this beautiful and exotic cake.