Saffron-Pistachio Rosewater Semolina Cake

Saffron-Pistachio Rosewater Semolina Cake
AI

Ingredients

  • 200g fine semolina
  • 100g sugar
  • 100g unsalted butter, melted
  • 1/2 tsp saffron threads, dissolved in 2 tbsp hot water
  • 1/4 cup pistachios, chopped
  • 1/4 cup rosewater
  • 1/2 cup plain yogurt
  • 1/2 tsp baking powder
  • Pinch of salt

Steps

  1. Preheat the oven to 180°C and grease a cake tin with butter.
  2. In a bowl, mix the semolina, sugar, melted butter, saffron water, pistachios, rosewater, yogurt, baking powder, and salt until well combined.
  3. Pour the batter into the cake tin and spread it evenly.
  4. Bake for 30-35 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  5. Allow the cake to cool before serving. Enjoy the unique blend of saffron, pistachio, and rosewater flavors!