Pistachio and rosewater semolina cake | Charalambides Christis
Athena Loizidou
Suitable for vegetarians
October 6, 2023
Pistachio and rosewater semolina cake!
Prep Time
15
mins
Cook Time
40
mins
Serves
8
Ingredients
- 165 g. unsalted butter, chopped, at room temperature
- 260 g. sugar
- 4 eggs
- 1 tsp. vanilla extract
- 100 g. flour
- 100 g. ground pistachios
- 100 g. fine semolina
- 1/2 tsps. of baking powder
- 200 g. Charalambides Christis Pissourkotiko Sheep Yogurt
- 1 tsp. ground cardamom
- 1 tsp. orange peel zest
For the syrup
- 250 g. sugar
- 200 ml of water
- Peel zest from 1 orange
- 40 g. rosewater
Instructions
- Preheat the oven to 180°C. Put the butter, sugar, eggs, and vanilla in a bowl and mix with a spoon for 1-2 minutes.
- Add the flour, ground pistachios, semolina, baking powder, yoghurt, cardamom, and salt and mix until the mixture is well combined.
- Pour the mixture into the pan and bake in the oven for about 40 minutes or until the dessert is golden and risen.
- Remove it from the oven and let it cool for 1-2 minutes.
- Then, while the cake is still warm, cut it into portions.
- Meanwhile – just before the cake is finished – make the syrup. Put the sugar, water, orange peel zest and rosewater in a small saucepan and let the water boil well for 1-2 minutes.
- Remove from the fire.
- When the cake comes out of the oven, drizzle with hot syrup and let the cake absorb all the syrup.
- As soon as the cake has cooled down, take the pieces out of the pan individually and serve them.
