Semolina Cake with Rose Water

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You will be making this cake again and again. This recipe is an edited extract from Sasha Martin (published by Food & Wine). This is an easy and quick to make a recipe, with very dense but moist cake; I recommend serving it with a strong cup of tea.
Close-up of Dessert
Image: By Pixabay at Pexels Stock
Ingredients:
Cake:
  • 3 Cups of Semolina
  • 1/3 Cup Ghee
  • 1 Cup Sugar
  • 11/4 Cup Warm Water
  • 1 tbsp Baking powder
  • 2 tbsp Rose Water
  • Pistachio for Garnish

 Syrup:
  • 1/3 Cup Sugar
  • 1 tbsp lime juice
  • 1/2 tbsp Rose Water
  • 1/3 Cup Water

 Direction:
  1. Grease an 8-inch round cake pan. In a large bowl, combine all of the ingredients except the pistachio. 
  2. Add warm water and mix until a thick batter forms. 
  3. Scrape the batter into the prepared pan and let rest at room temperature until set and semi-firm, about 30 minutes.
  4. Preheat the oven to 325°. 
  5. Place a few pistachio over the batter, pressing gently to help them adhere. 
  6. Bake the cake for about 45 minutes, until golden and a cake tester inserted in the center comes out clean. 
  7. Transfer to a rack and let cool for 30 minutes.
  8. In a small saucepan, combine the sugar, lemon juice, rose water and water and bring to a simmer. 
  9. Cook over moderate heat, stirring, until the sugar dissolves, about 2 minutes. Let cool.
  10. Using a sharp paring knife, cut the cake along the score lines all the way to the bottom of the pan. 
  11. Pour the syrup evenly all over the cake. 
  12. Let the cake stand for at least 1 hour or overnight to absorb the syrup.

Note: Ghee is a version of clarified butter that’s commonly used in Indian cooking.

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