Cake of the Month – July

Follow the recipe below and share your creation on our Facebook or Instagram account to receive a free Coffee at The Yurt. All you have to do is tag us in your post and we will send you your unique voucher code. Happy baking!

Pistachio & Rose Semolina Cake 

The perfect introduction to the summer palate. With a delicate blend of pistachio, rose and a hint of lemon, this cake is moist but not overly dense and is the essential addition to any sunny afternoon.

Our chef Penny has carefully curated this recipe, it isn’t too difficult to make but the fusion of flavours is exquisite and definitely worth the time taken to bake.

Ingredients:

For the Cake:

  • 150g shelled pistachios
  • 100g ground almonds
  • 170g fine semolina
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 300g unsalted butter (room temp)
  • 330g caster sugar
  • 4 large eggs, lightly whisked
  • 1 tsp finely grated lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp rose water (not essence)
  • 1/2 tsp vanilla extract

For the Syrup:

  • 100ml lemon juice
  • 50ml rose water
  • 100g caster sugar

For the Topping:

  • 20g crushed pistachios
  • Edible rose petals

 

Method:

Cake:

  • Preheat the oven to 160oC fan/180oC
  • Grease and line a 23cm cake tin
  • Blitz the pistachios in a food processor
  • In a bowl, add the ground pistachios, ground almonds, semolina, salt and baking powder, mix together
  • Place the butter and sugar in an electric mixer and beat on medium speed until combined
  • Slowly add the eggs with the machine still running and mix properly
  • Then remove the bowl from the mixer and add the dry ingredients, folding them in by hand
  • Fold in the lemon zest, juice, rose water and vanilla into tin and place in oven
  • Bake for about 55-60 minutes (clean skewer)

Topping:

  • Make the syrup 10 minutes before the cake comes out the oven by mixing all ingredients in a saucepan over medium heat, bring to the boil and remove
  • Drizzle the syrup over and decorate with pistachios and rose petals before serving

Original recipe by Ottolenghi