Posted @withregram • @workingmumskitchen
@homemade_addict2
Super sweet, super moist Semolina and Almond cake

Ingredients for the cake:

170 grams fine semolina
50 grams ground almonds
50 grams plain flour
3/4 cup pistachios finely chopped
1 tsp baking powder
1/4 tsp salt
175 grams butter
300 g caster sugar
4 large eggs
Zest of 1 lemon
1 tsp lemon extract
2 tsp vanilla extract
1 tsp rose water
Rose petals to decorate

For the syrup:

300 gms caster sugar
300 mls water
4-5 cloves
Juice of 1 lemon
1 tsp rose water

🤤 Method:

1/... Start by making the syrup. Put everything into a saucepan and stirring intermittently, bring to a boil, simmer for around 5-6 minutes. Set to one side.

Method:

Preheat oven to 180. Line an 8″ cake pan with parchment paper and set aside.

Whisk together the butter, eggs, and sugar until light and fluffy, about 2 minutes.

Add in lemon zest, lemon extract, rose water, and vanilla extract.
Turn speed to low and add in semolina, flour, ground almonds, baking powder, and salt until just mixed.

Pour batter into prepared cake pan. Bake for 30 minutes, or until cake is lightly brown on top and a knife inserted into the center comes out clean.

Leave the cake in the tin. Place it on a tray and immediately prick holes on the top of the cake and pour the syrup over the cake.

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