Ingredients

The following ingredients have 4 Servings
  • 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))

Instruction

  • Preheat oven 180C/350F (standard) or 160C/320F (fan). Grease and line a 22cm/9" cake pan.
  • Mix almond meal, semolina, baking powder, nutmeg and cardamon in bowl.
  • Beat butter and both sugars with an electric beater until incorporated. Add eggs, beat until smooth. Then add yoghurt and orange zest, beat until smooth.
  • Add dry ingredients. Stir until mixed through.
  • Pour into pan, smooth surface. Scatter over pistachios.
  • Bake 50 minutes to 1 hour, until skewer inserted into the centre comes out clean.
  • Poke 30 - 40 holes all over the cake using a skewer (poke all the way through). Pour warm syrup over while cake still hot. Leave to soak for 1 hour+ before removing from pan. Cool then slice to serve.
  • Pictured decorated with dried rose petals. Alternative: no decorations (pistachios alone look great!), dust with icing / confectionary sugar, of a Lemon Glaze (use this one)