Lemon, Rose and Pistachio Semolina Bundt Cake

A mouthwatering Middle Eastern inspired Lemon, Rose and Pistachio Semolina Bundt Cake!

It is soaked in fragrant sugar syrup and served with whipped clotted cream and yogurt on the side, this is a dessert worthy of any occasions. A super delicious cake that is very easy to prepare and is Eggless! Serve after a good meal with Coffee, definitely, it will add that extra oomph to a meal.

It was Mothering Sunday on 11th of March, my both children and husband made sure that I had no idea of the surprised they had planned. The morning started off great with flowers, emotional messages on cards, gifts and showered with lots of hugs and kisses. By mid-morning the kitchen was wafting with the aroma of the amazing cuisine of the Middle East, from starters to dessert, everything made from scratch including this incredibly delicious Lemon, Rose and Pistachio Semolina Bundt Cake!

I was totally in a shock that they handled incredibly well, everything turned out so perfect. When I asked them how come you decide to cook Middle Eastern spread, daughter answered ' Mum, have you forgotten that a few weeks ago you were watching Nigel Slaters's Programme ' Nigel Slater's Middle East' and we did see you how you glued to TV and literally drooling, so since that day I told daddy that on coming mothers day rather we cook up a storm for mum than taking her to a restaurant for a meal' so they planned the whole menu, did shopping for it and kept as a surprised until actual day! The middle eastern food turned out so well, everything was so perfect and while daughter shared many dishes pictures on her snapchat, a few of her Middle Eastern friends said that' Hayley, you've tried some difficult Dishes there'

Because of there was a Middle Eastern theme going on, daughter wanted to prepare a dessert on the same theme too, so she chose to bake this beauty along with other dishes.  generally, in Middle Eastern cuisine, this particular Semolina Cake is quite popular as Revani, Basbousa, Namoura or Haresa with little variation while the addition of ground almond, coconut, in the cake and syrup prepared with honey rather than sugar itself.

Daughter decided to leave a cake plain, but she jazzed up a syrup by adding lemon slices to bring a bit of spring into our food and rose water and garnished cake with Pistachio slivers to keep up with the theme. Lemon, Rose and Pistachio Semolina Bundt cake, this beauty turned out fabulous! So yummy, refreshing and all at once dense and light. Although semolina cake bakes into a crunchy layer on the top and bottom but stays delicate and moist within. All the flavours of the cake were jumping out of the cake and dancing in the mouth and partying so hard :)  I was speechless while I was enjoying it with the family. Oh my darlings, You knocked me off my feet! 

As they prepared so many dishes, it was impossible to take all the dishes pictures as we wanted to enjoy our meal together without any disturbance, however, I could not resist but sneakily hide two gorgeous mini bundt cake and put them in a frame later as everyone was going for a second helping. Lol, that was just an excuse, honestly, I wanted them for myself :P

Daughter also packed one mini cake for herself and she shared with one of her friend from Cyprus and she said that 'this cake reminded her of home'!

Notes:-
You can use Orange juice instead of lemon juice in making syrup.  

Don't forget to sign up for email updates to get new recipes delivered right to your inbox. You can find us on Twitter, Facebook, Instagram, Pinterest and Google+. So follow us if you can...We would love to keep in touch with you all:)

print recipe

Lemon, Rose and Pistachio Semolina Bundt Cake

by Jagruti March-19-2018

This Eggless, aromatic and squidgy Lemon, Rose and Pistachio Bundt Cake is so simple and fuss-free recipe yet yields impressive results.I urge you to prepare as It will brighten up any occasions any day!

Ingredients

• 250g Coarse Semolina
• 1 Tbsp. Cornflour
• 85g Melted Butter
• 85g Sugar
• 125g Plain Greek yogurt
• 1 Tbsp. Lemon zest
• Pinch salt
• 1 tsp or 6g Baking Soda
• 15-20mls Milk ( Only use if needed)
• 4-5 Tbsp. Slivered Pistachio
• 2 Tbsp. Edible Dried Rose Petals
• Lemon and Rose Sugar Syrup
• 350g Sugar
• 375ml Water
• 2 Tbsp. Rose Water
• 1 Tbsp. Lemon Juice
• 2 Thinly sliced Lemon Rings
• Serve the Cake with
• 4 Tbsp. Clotted Cream or Whipped cream
• 3 Tbsp. Greek Yogurt

Instructions

Preheat the oven to gas mark 4 or 400F/180C.In a big bowl mix yogurt and baking soda and wait until it doubles in size.Meanwhile, grease the bundt pans and leave it aside ( Apply melted butter first, then dusted with plain flour, after that remove the excess plain flour)In another bowl mix semolina, corn flour, sugar, salt, lemon zest and melted butter.Add yogurt mixture and mix well. If the mixture turns out very thick add a little milk. Pour into the bundt molds or pan, tap the pan slightly on the worktop.Bake it in the preheated oven for 40 minutes or until screwer comes out clean.Meanwhile, prepare the syrup by boiling the syrup ingredients together for 10-12 minutes.Remove the cakes from the molds and pour lemon and Rose syrup on it. You'll be surprised that this cake takes up so much moisture.If you are serving with the cream then mix the clotted cream and yogurt together. ( If not garnish the cake with the Pistachio Slivers and Rose Petals and serve with a coffee.Arrange a cake on a serving plate, pour some cream mixture then sprinkle Pistachio slivers and Rose petals.Enjoy!

Details

Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Yield: 4 mini Bundt cake