Pistachio Cake

Cook time 45 m
Servings

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)

1 Handful of crushed pistachios
1 TSP pinch salt
4 TSP rosewater
1 TSP ground pistachios
1 TBSP fine semolina
0.5 TSP granulated sugar
1 Granulated sugar
1 TBSP plain yogurt
0.5 TSP baking soda
0.5 TBSP water
3 Whole large eggs
1 TSP baking powder
0.5 TSP vegetable oil

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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.

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