Pistachio Semolina Cake

Instructions

1. Step 1

   Preheat the oven to 180°C. Grease the base and sides of the cake pan with 2 tsp (10 gr) butter.

   Ingredients used: 10.0 gr Butter

   Cookware: 8-inch (20 cm) cake pan, oven

2. Step 2

   Combine 1 cup (200 gr) sugar with the water and lemon juice in the saucepan. Bring to a simmer over medium heat, stirring until dissolved, then reduce to low heat and simmer for 8 minutes.

   Timer: 8 min (fixed)

   Ingredients used: 200.0 gr Granulated Sugar, 15.0 ml Lemon Juice, 240.0 ml Water

   Cookware: saucepan, wooden spoon

3. Step 3

   Remove the syrup from the heat, stir in the rose water, and set it aside to cool.

   Ingredients used: 10.0 ml Rose Water

   Cookware: saucepan, wooden spoon

4. Step 4

   Whisk the semolina, 100 gr pistachio, baking powder, and salt together in a mixing bowl.

   Ingredients used: 8.0 gr Baking Powder, 1.5 gr Fine Salt, 100.0 gr Pistachio, 200.0 gr Semolina

   Cookware: mixing bowl, whisk

5. Step 5

   In the second mixing bowl, whisk the eggs with ¾ cup (150 gr) sugar until evenly blended. Whisk in the yogurt and 7.08 tbsp (105 gr) melted butter.

   Ingredients used: 105.0 gr Butter, 3.0 piece Egg, 150.0 gr Granulated Sugar, 180.0 ml Plain Yogurt

   Cookware: mixing bowl, whisk

6. Step 6

   Fold the dry mixture into the wet mixture until no dry patches remain. Let the batter stand for 10 minutes so the semolina can hydrate.

   Timer: 10 min (fixed)

   Cookware: mixing bowl, spatula

7. Step 7

   Spread the batter evenly in the prepared pan. Bake at 180°C for 35–40 minutes, until golden and a skewer inserted in the center comes out without wet batter.

   Timer: 38 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, oven, skewers, spatula

8. Step 8

   Place the cake in its pan on a wire rack and cool for 10 minutes.

   Timer: 10 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, wire rack

9. Step 9

   Pierce the warm cake all over with the skewer, then slowly pour the cooled syrup across the surface. Sprinkle with the remaining 20 gr pistachio and let the cake absorb the syrup for at least 30 minutes before serving.

   Timer: 30 min (fixed)

   Ingredients used: 20.0 gr Pistachio

   Cookware: 8-inch (20 cm) cake pan, saucepan, skewers