Ingredients:

  • 1 cup (150g) fine Semolina
  • 1 ½ cups (150g) finely ground Almond meal
  • ¾ cup (150g) Unsalted butter, softened
  • ¾ cup (150g) Caster sugar
  • 3 Large eggs, room temperature
  • 1 tsp Baking powder
  • 2 tsp Ground cardamom
  • ½ tsp Fine sea salt
  • zest of 1 large organic lemon
  • ½ cup (100g) White sugar for syrup
  • ¼ cup (60ml) Water
  • 1 tbsp Lemon juice
  • 1 ½ tbsp Persian rosewater
  • 4 Saffron strands
  • 2 tbsp Slivered pistachios
  • 1 tbsp Dried culinary rose petals

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch (20cm) springform pan with parchment paper.
  2. In a stand mixer, cream the softened butter and caster sugar until pale and aerated. Beat in the eggs one at a time. Add the lemon zest and ground cardamom, mixing well to bloom the aromatic oils.
  3. Gently fold in the almond meal, semolina, baking powder, and salt until just combined. Avoid overmixing to maintain a tender crumb.
  4. Transfer the batter to the prepared pan and smooth the top. Bake for 45 minutes until the edges are a deep mahogany and the center springs back when touched.
  5. While the cake bakes, combine 100g sugar, water, lemon juice, and saffron in a small saucepan. Simmer until the sugar dissolves. Remove from heat and stir in the rosewater.
  6. Poke holes across the surface of the warm cake using a skewer. Pour the warm syrup slowly over the cake, allowing it to saturate. Garnish with slivered pistachios and dried rose petals.