Yield – 6
Cooking time – 60 mins
Preparation time – 15 mins
Ingredients
80g fine semolina flour
100g ground almonds
100g ground pistachios
1tsp baking powder
200g softened unsalted butter
200g caster sugar
Zest of 1/2 orange
2tbsp orange blossom water
6 cardamon pods, green husks removed and seeds crushed to a powder
4 eggs (approx. 250g)
For the glaze
1tsp finely grated orange zest
50g caster sugar
6tbsp lemon juice
3tbsp pistachios, roughly chopped
4tbsp pomegranate seeds
2tbsp rose petals
Method
Heat the oven to 160°C/fan oven 140°/mark 3 and line a 20cm round cake tin. Mix together the semolina flour, ground almonds and pistachios and baking powder, and add 1/4tspseasalt.
In another bowl, use an electric mixer to beat the butter and sugar together until pale and creamy. Add the zest, orange blossom water, cardamom and the eggs, one by one, then fold in the dry ingredients.
Pour into the prepared cake tin and bake for 50-60 minutes. Test by inserting a skewer into the middle - it should come out clean. Cool slightly before turning the cake out of the tin.
To make the glaze, put the zest, sugar and lemon juice in a saucepan and heat to dissolve. Sprinkle the chopped pistachios and pomegranate seeds over the surface of the cake and pour the glaze on top. Scatter with the rose petals.
This recipe was originally published on House & Garden UK
Feature Image: Olivia Haug
