Pistachio and rose water semolina cake from Sweet (page 165) by Yotam Ottolenghi and Helen Goh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • treay on November 10, 2024

    This is one of our favourite cakes. Have made it several times and it is always a winner, especially when we have guests.

  • Zosia on June 04, 2018

    Rose and lemon flavours came together beautifully in this rich cake. I served it the day after it was made and it was perfectly moist with the syrup evenly distributed throughout. The rose water cream was a delicious finishing touch.

  • romy.backus on November 27, 2017

    Like baklava in cake form - dense and moist, but not too sweet. Would be the perfect end to a Middle Eastern themed meal.

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