"The look, texture and aroma of this cake is utterly unique. First you notice the seductive perfume of the rosewater and when you bite into it you sense the light graininess of the semolina. The rose petals and pistachios sprinkled delicately over the top only add to the exotic charm of this delicious cake."
Semolina Rosewater Cake
5
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- Recipe Card
Prep time 20mins
Cook time 1hr
Serves or Makes: 10
Recipe Card
ingredients
- 4 1/2 ounces (125 grams) unsalted butter
- 4 1/2 ounces (125 grams) brown sugar
- 2 eggs
- 1 teaspoon rosewater
- 3 ounces (90 grams) semolina
- 5 1/2 ounces (160 grams) self rising flour
- 1 ounce (30 grams pistachios, finely chopped
- 1/2 cup milk
- edible rose petals and pistachios, for garnish
Method
Step 1
Preheat your oven to 350°F and lightly grease a six inch round baking pan.
Step 2
Using an electric hand mixer, beat the butter and sugar together until light and fluffy, 2-3 minutes. Add the eggs one at a time and beat well after each addition. Add the rosewater and mix.
Step 3
In a medium bowl, combine together the flour, semolina and pistachios.
Step 4
Fold in half of the dry ingredients, then add half of the milk. Follow with the remainder of the dry ingredients and mix. Add the remaining milk and mix well, making sure not to over mix.
Step 5
Pour into the prepared pan and bake until a skewer inserted in the middle comes out clean, 45-60 minutes. Remove from the oven and rest for 5 minutes. Turn onto a wire rack and let cool. Top with edible rose petals and more pistachios.
Step 6
Serve warm or at room temperature with a cup of coffee or a delicate tea.