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Pistachio Cake

  • 45 m

Description

Pistachio Rosewater Semolina Cake is the correct option if you're trying to find a dessert that mixes specific flavours with an element of elegance. This one-of-a-kind deal combines flavorful rosewater with juicy pistachios in a masterpiece.

Ingredients(13)

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Steps

Step 1

Firstly, you will preheat your oven to 350°F (175°C). Grease and flour a round cake pan. In a large bowl, combine the semolina, ground pistachios, granulated sugar, baking powder, baking soda, and salt. Mix well.

Step 2

Then in a separate bowl, whisk together the yoghurt, vegetable oil, eggs, and rosewater until well combined. Then gradually add the wet ingredients to the dry ingredients. Mix in until just combined. Be careful not to overmix.

Step 3

Then you will pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake for 30 to 35 minutes in an oven that has been preheated. Use a toothpick to insert it into the centre to ensure it comes out clean.

Step 4

Moreover, while the cake is baking, prepare the syrup. Fill a small saucepan with water and add the granulated sugar. Bring to a boil, stirring until the sugar has dissolved. Then you will remove from heat and stir in the rosewater.

Step 5

After taking the cake out of the oven, allow it to cool for five minutes in the pan. Then, use a toothpick or skewer and poke holes all over the cake.

Step 6

Then it is key to slowly pour the syrup over the cake, making sure the syrup soaks in. Then let the cake cool completely in the pan. Once the cake has cooled, you will remove it from the pan and transfer it to a serving plate. Garnish with crushed pistachios. Slice and serve the Pistachio Rosewater Semolina Cake, savouring the delightful combination of flavours and textures.

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