GLOBAL GAS / dessert

Pistachio Rose Semolina Cake

A tender yoghurt cake finished with a light rose syrup.

Ingredients

• 150 g fine semolina
• 75 g plain flour
• 2 tsp baking powder
• 180 g caster sugar
• 200 g natural yoghurt
• 100 ml sunflower oil
• 2 eggs
• 50 g pistachios, chopped
• 1 tsp rose water

Method

1. Heat the oven to 180°C, 160°C fan. Grease and line a 20 cm round tin.
2. Mix the semolina, flour, baking powder and 130 g sugar. Whisk the yoghurt, oil and eggs separately, then combine with the dry ingredients and half the pistachios.
3. Pour into the tin and bake for 30–35 minutes, until firm and a skewer comes out clean.
4. Simmer the remaining sugar with 75 ml water for 2 minutes. Stir in the rose water.
5. Spoon the syrup over the warm cake, scatter with the remaining pistachios and leave for 15 minutes before slicing.

Rose water varies in strength; start with half the amount if yours is particularly fragrant.