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Saffron Pistachio Cake topped with nuts and vibrant saffron strands

Saffron Pistachio Semolina Cake

A delightful dessert that combines rich saffron flavors, tender semolina, and crunchy pistachios, creating a mouthwatering experience for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: Indian, Middle Eastern
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup semolina
  • 1 cup sugar
  • 1 cup yogurt
  • 1/2 cup melted butter
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • a pinch saffron
  • 1/4 cup pistachios, chopped
For the Syrup
  • 1 cup sugar
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon rose water (optional)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a baking dish.
  2. In a bowl, combine semolina, sugar, yogurt, melted butter, milk, baking powder, and saffron. Mix until smooth.
  3. Pour the batter into the prepared baking dish and smooth the top.
  4. Sprinkle chopped pistachios on top and score the surface into diamond shapes.
Baking
  1. Bake for 30-35 minutes until golden brown.
Syrup Preparation
  1. Meanwhile, make the syrup by boiling sugar and water together. Add lemon juice and let it cool.
Final Assembly
  1. Once the cake is done baking, pour the cooled syrup over it.
  2. Allow it to absorb the syrup for at least 1 hour before serving.

Notes

For a stronger saffron flavor, soak the saffron in warm milk for a few minutes before adding it to the batter. Store in an airtight container for up to three days at room temperature.
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