Ingredients

2 cups (200g) almond meal (almond flour)

1 1/2 cups (165g) semolina

1 tbsp baking powder

1/2 tsp ground nutmeg

1.5 tsp ground cardamom

120g / 8 tbsp unsalted butter, at room temperature

3/4 cup (150g) brown sugar, packed

3/4 cup (150g) white sugar

2 eggs

1 cup (250g) plain yoghurt

Zest of one orange

50g / 2 oz raw pistachios, chopped or slivered (or almonds)

1/3 cup (85 ml) lemon juice

1/3 cup (70g) white sugar

1 tsp+ rosewater (adjust to taste, start with less)

Instructions

Step 1: Preheat the oven to 180°C (350°F) for standard ovens or 160°C (320°F) for fan ovens. Grease and line a 22cm (9″) cake pan with parchment paper.

Step 2: In a bowl, combine the almond meal, semolina, baking powder, ground nutmeg, and ground cardamom. Set aside.

Step 3: Using an electric mixer, beat the unsalted butter with both brown and white sugars until well incorporated and creamy. Add the eggs and continue beating until smooth.

Step 4: Mix in the yoghurt and orange zest, beating until the batter is uniform and smooth.

Step 5: Gradually add the dry ingredients to the wet mixture, stirring until fully combined.

Step 6: Pour the batter into the prepared pan and smooth the surface with a spatula. Sprinkle the chopped pistachios evenly over the top.

Step 7: Bake for 50 minutes to 1 hour, or until a skewer inserted into the center comes out clean.

Step 8: While the cake is baking, prepare the syrup: combine the lemon juice, white sugar, and rosewater in a saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar. Let it simmer for 2 minutes, then keep warm.

Step 9: When the cake is done, immediately poke 30 to 40 holes all over the surface using a skewer, inserting it all the way through.

Step 10: Pour the warm syrup evenly over the hot cake. Allow the syrup to soak in for at least 1 hour before removing the cake from the pan to cool completely.

Step 11: Slice and serve. Optionally, decorate with dried rose petals, a dusting of icing sugar, or a lemon glaze.

Tips & Variations

For a nut-free version, substitute the almond meal with additional semolina or oat flour and use sunflower seeds instead of pistachios.

If you prefer a more floral aroma, increase the rosewater gradually but be careful not to overpower the cake.

Using full-fat plain yoghurt ensures moistness; Greek yoghurt works wonderfully.

Orange zest can be substituted with lemon zest for a different citrus note.

FAQs

Can I make this cake gluten-free?

This recipe uses semolina, which contains gluten. To make it gluten-free, try replacing the semolina with a gluten-free flour blend or additional almond flour, but note the texture will be different.

How do I adjust the syrup sweetness?

You can reduce the amount of sugar in the syrup to suit your taste. Start with less sugar and rosewater, then adjust according to how sweet and fragrant you prefer the cake.