Saffron Rosewater Semolina Cake (Revani)

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

   ~5 min
2. 2

   In a small bowl, steep saffron threads in 2 tablespoons of hot water for 10 minutes.

   ~10 min
3. 3

   In a large mixing bowl, whisk together semolina, all-purpose flour, 1.5 cups granulated sugar, baking powder, and vanilla extract.

   ~3 min
4. 4

   In a separate bowl, whisk together yogurt, vegetable oil, eggs, and the saffron-infused water.

   ~3 min
5. 5

   Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

   ~2 min
6. 6

   Pour the batter into the prepared baking dish and spread evenly.

   ~1 min
7. 7

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

   ~35 min
8. 8

   While the cake is baking, prepare the syrup. In a saucepan, combine 2 cups water, 1.5 cups granulated sugar, and lemon juice. Bring to a boil, then reduce heat and simmer for 5 minutes.

   ~10 min
9. 9

   Remove the saucepan from heat and stir in the rosewater.

   ~1 min
10. 10

    Once the cake is out of the oven, immediately pour the hot syrup evenly over the warm cake. The cake should absorb the syrup.

    ~2 min
11. 11

    Let the cake cool completely. Garnish with chopped pistachios before serving.