Saffron and Rose Semolina Cake with Caramelized Cheese and Pistachio Crumble

Be the first to rate

(No Ratings Yet)

Loading...

A baked semolina cake inspired by knafeh, scented with saffron and rose water, layered with cubes of mild akkawi cheese that melt into sweet caramelized pockets, and finished with a crunchy pistachio crumble and a fragrant orange blossom syrup. It is a sliceable, party-friendly twist on the classic cheese-laden pastry that needs no special pan.

Nutrition Facts

Per serving (estimated)

• 425 kcalCalories
• 22 gFat
• 11 gSaturated Fat
• 48 gCarbs
• 2 gFiber
• 28 gSugar
• 10 gProtein
• 310 mgSodium
• 230 mgPotassium
• 165 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 420 mcgVitamin A

Ingredients

For the cake

• 1 1/2 cups fine semolina
• 3/4 cup plain whole-milk yogurt
• 1/2 cup granulated sugar
• 3 large eggs
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 tsp saffron threads bloomed in 2 tbsp hot water
• 1 tbsp rose water
• 1 1/2 tsp baking powder
• 1/4 tsp fine sea salt

For the cheese layer

• 8 oz akkawi cheese (or mild mozzarella), soaked 30 minutes in cold water and cubed
• 2 tbsp unsalted butter
• 1 tbsp granulated sugar

For the pistachio crumble

• 1 cup shelled unsalted pistachios, finely ground
• 1/4 cup all-purpose flour
• 2 tbsp cold unsalted butter, cubed
• 2 tbsp powdered sugar
• Pinch of ground cardamom

For the orange blossom syrup

• 3/4 cup granulated sugar
• 1/2 cup water
• 1 tbsp fresh lemon juice
• 1 1/2 tsp orange blossom water
• 1/4 tsp rose water

Directions

1. Make the syrup first: combine sugar, water, and lemon juice in a small saucepan over medium heat. Stir until the sugar dissolves, then simmer 6 to 8 minutes until slightly thickened. Remove from heat, stir in orange blossom water and rose water, and let cool completely.
2. Preheat the oven to 350°F (175°C). Grease a 9-inch round springform pan with butter and line the base with parchment.
3. Bloom the saffron in 2 tablespoons of hot water and let it steep 5 minutes so the color and flavor deepen.
4. In a large bowl, whisk the eggs and sugar until pale and slightly thickened, about 2 minutes. Whisk in the yogurt, melted butter, saffron water, and rose water until smooth.
5. Add the semolina, baking powder, and salt, and whisk just until you have a smooth, pourable batter with no lumps. Let the batter rest for 10 minutes so the semolina absorbs some moisture.
6. Scatter the drained cheese cubes evenly across the bottom of the prepared pan. Sprinkle with 1 tablespoon sugar and dot with the 2 tablespoons of butter.
7. Pour the rested batter over the cheese and spread gently to the edges. Bake for 35 to 40 minutes, until the top is deeply golden and a toothpick inserted near the center comes out clean.
8. While the cake bakes, make the crumble: in a small bowl, rub the cold butter into the pistachios, flour, powdered sugar, and cardamom with your fingertips until you have coarse, sandy clumps. Spread on a small tray.
9. Sprinkle the crumble over the cake during the last 8 minutes of baking so it toasts lightly without burning.
10. Cool the cake in the pan for 15 minutes, then release the ring and transfer to a serving plate. Spoon about half the cooled syrup over the warm cake and let it soak in for 10 minutes before slicing. Serve warm with the remaining syrup drizzled at the table.

Cook’s Notes

• Soaking the akkawi in cold water for 30 minutes removes excess salt; if using mozzarella, simply drain well and pat dry.
• The syrup must be completely cool before spooning it over the warm cake, or it will turn the semolina gummy instead of keeping it tender.
• For a cleaner slice, run a sharp knife under hot water and wipe it between cuts.
• Add a pinch of ground mastic (reshteh) to the batter for an authentic Middle Eastern chew and a subtle piney aroma.
• Leftover cake keeps well covered at room temperature for 2 days; refresh with a small spoonful of cold syrup before serving.