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Saffron-Infused Semolina Cake with Date-Rose Water Compote

Name: Saffron-Infused Semolina Cake with Date-Rose Water Compote
Prep time: 30 min
Cook time: 45 min
Yield: 8 servings
Cuisine: International
Ingredients: 1 cup semolina; 1/2 cup sugar; 1/2 cup plain yogurt; 1/2 cup melted unsalted butter; 1/4 teaspoon saffron threads; 1/2 cup milk; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup pitted dates, finely chopped; 2 tablespoons rose water; 1/4 cup water; 1 tablespoon lemon juice; Chopped pistachios for garnish

An exquisite saffron-infused semolina cake harmoniously paired with a luscious compote of dates kissed with delicate rose water. The cake's golden hue reflects the warmth of saffron while the compote brings a fragrant, floral sweetness, creating a gastronomic experience that captivates the senses. An inviting texture contrast is achieved through the tender crumb of the cake and the luscious, syrupy glaze of the compote.

Cook Time

45 minutes

Calories

350 per serving

Ingredients

1 cup semolina
1/2 cup sugar
1/2 cup plain yogurt
1/2 cup melted unsalted butter
1/4 teaspoon saffron threads
1/2 cup milk
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup pitted dates, finely chopped
2 tablespoons rose water
1/4 cup water
1 tablespoon lemon juice
Chopped pistachios for garnish

Instructions

Preheat your oven to 350°F (175°C). In a small bowl, steep the saffron threads in warm milk for about 15 minutes, allowing the full flavor essence to be extracted.

In a mixing bowl, combine the semolina, sugar, yogurt, melted butter, baking powder, and salt. Gradually incorporate the saffron-infused milk, creating a smooth batter. Pour the mixture into a greased 9-inch round cake pan, ensuring an even layer.

Bake for approximately 30-35 minutes until the top is golden and a toothpick inserted in the center comes out clean. Allow it to cool in the pan for 10 minutes before transferring to a wire rack.

While the cake cools, prepare the date-rose water compote. In a saucepan, combine the chopped dates, water, rose water, and lemon juice over medium heat. Simmer gently for 10-12 minutes until the dates break down and form a thick syrup-like consistency. Remove from heat and allow to cool slightly.

Once the cake has cooled, cut it into wedges. Plate each piece elegantly, drizzling a generous spoonful of the date-rose water compote over the top. Garnish with chopped pistachios for a vibrant pop of color and an additional textural contrast.