Semolina Cake with Pistachio and Fruit Topping
Ingredients
Cake
- 1/2 cup flour
- 2 teaspoons baking powder
- 1 cup semolina (fine or coarse)
- 3 large eggs
- 1 tablespoon rose water
- 1 tablespoon orange blossom water
- 1 cup sugar
- 1 cup yogurt
- 1 cup corn oil
Toppings
- 1 cup clotted cream
- 1/2 cup whole pistachios
- 1/2 cup ground pistachios
- 1/4 cup chopped dates
- 1/4 cup chopped apricots
- 1/4 cup raisins
Preparation
Preheat the oven to 180 degrees. Prepare a 9-inch round pan. Grease the pan with butter and dust with flour. Set aside.
On a piece of paper or in a bowl, sift the flour and baking powder then add the semolina.
In the mixer bowl, place the eggs, rose water, orange blossom water, sugar, and use the whisk attachment, beat on medium speed until fluffy.
Add the yogurt and oil and mix on low speed until combined.
Add the flour mixture and mix for a few seconds until combined.
Pour the batter into the pan.
Bake for about 25 minutes until golden brown.
Pour the warm syrup over the cake immediately after removing from the oven.
Let the cake cool.
Place the cake on a serving plate.
For decoration: spread the clotted cream over the surface of the cake.
Spread the pistachios beautifully, showing part of the clotted cream color. Then sprinkle the fruits and serve.
