Ingredients:

  • 200g almond meal
  • 150g fine semolina
  • 200g granulated sugar for cake
  • 170g unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 tbsp lemon zest
  • 1 tsp ground cardamom
  • 0.5 tsp sea salt
  • 1 tsp baking powder
  • 0.5 cup water
  • 100g granulated sugar for syrup
  • 1 tbsp rose water
  • 1 tbsp lemon juice
  • 1 pinch saffron threads
  • 30g raw pistachios, chopped
  • 2 tbsp dried edible rose petals

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease an 8-inch springform pan.
  2. In your mixer, cream the 170g unsalted butter and 200g granulated sugar until the mixture looks pale and fluffy. Continue for at least 5 minutes.
  3. Add the 3 large eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. In a separate bowl, whisk together the 200g almond meal, 150g fine semolina, 1 tsp ground cardamom, 1 tsp baking powder, 1 tbsp lemon zest, and 0.5 tsp sea salt.
  5. Slowly fold these dry ingredients into the wet mixture using a spatula. Do not overmix.
  6. Pour the batter into your prepared pan and smooth the top. Bake for 45 minutes until the top is golden brown and a skewer comes out clean.
  7. While the cake bakes, combine 0.5 cup water, 100g sugar, and the saffron threads in a saucepan. Bring to a boil, then simmer for 5 minutes. Remove from heat and stir in 1 tbsp rose water and 1 tbsp lemon juice.
  8. As soon as the cake comes out of the oven, poke holes all over the surface with a skewer. Pour the warm syrup slowly over the hot cake. Wait until the syrup is fully absorbed before sprinkling the 30g chopped pistachios and 2 tbsp dried rose petals on top.