Semolina Cake in Rose and Pistachio Syrup – Pareve version

👨‍🍳 Method

For the Sugar Syrup

1. 1
   Bring the sugar and water to a boil. Turn down the heat and simmer 5 minutes, until the sugar melts and the syrup thickens slightly.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
2. 2
   Add the lemon juice and rose water.

   💡The lemon keeps the sugar from crystallizing again.

To assemble

1. 3
   Preheat the oven to 175°C (345°F) and grease Square tin 22 x22 cm.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 4
   Beat the eggs and sugar to a smooth batter.

   Whisk
3. 5
   Add the margarine, unsweetened soy yogurt and rose water and mix.
4. 6
   Mix the flour, semolina and baking powder, combine, add to the wet mixture and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold in the flour only until there are no pockets of dry flour: overmixing develops gluten, and the cake comes out dense.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5. 7
   Pour into the pan.

   Baking pan
6. 8
   Bake 35–40 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 9
   Take out of the oven and immediately pour the syrup over the hot cake. Let to it soak 30 minutes.

   ⚙ Syrup on a Hot Cake

   💡The syrup soaks into the cake only while it's hot: pour it as soon as it comes out of the oven, slowly and over the whole surface.
8. 10
   Score the cake into squares and decorate: drizzle the drizzle and sprinkle the nuts and edible roses on top.

   Knife