Pistachio and Rosewater Semolina Cake (Basbousa bil Fustuq)

Instructions

1. 1

   Preheat oven to 180°C (350°F). Grease and flour a 9-inch baking tray. Roughly chop half of the pistachios for the topping and set aside.

   ~5 min
2. 2

   In a large mixing bowl, combine the semolina and granulated sugar. Melt the butter and let it cool slightly, then pour it over the semolina mixture. Mix well to coat the semolina evenly.

   ~5 min
3. 3

   Add the plain yogurt, rosewater, and baking powder to the semolina mixture. Stir until just combined. Do not overmix.

   ~2 min
4. 4

   Spread the batter evenly into the prepared baking tray. Sprinkle the reserved chopped pistachios over the top. Press them down gently so they adhere to the batter.

   ~3 min
5. 5

   Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

   ~35 min
6. 6

   While the cake is baking, prepare the syrup. In a medium saucepan, combine water, lemon juice, and orange blossom water. Bring to a boil, then reduce heat and simmer for 5 minutes.

   ~10 min
7. 7

   Once the cake is out of the oven, immediately pour the hot syrup evenly over the warm cake. Let it soak for at least 15 minutes.

   ~15 min
8. 8

   Cut the cake into desired portions. Garnish with whole pistachios if desired.