Step 1

Start by preparing the syrup as it will need to be completely chilled to soak the hot cake.

Step 2

Pour the water, sugar and lemon juice into a saucepan over high heat.

Step 3

Bring to a boil.

Step 4

Reduce the heat and cook the syrup over low to medium heat for up to 10 minutes.

Step 5

When the syrup is completely cold, add rose water (or orange blossom water) and mix well.

Step 6

In a large bowl, combine the semolina, ground almonds, caster sugar, salt and baking powder. Add oil, yogurt, and mix.

Step 7

Grease a baking dish and dust with flour before pouring the preparation.

Step 8

Pack the preparation well and smooth it out to the corners with a spatula. Using a knife, pre-cut 2-inch (5 cm) squares.

Step 9

Allow the preparation to rest in the refrigerator for 15 minutes. Preheat the oven to 400 F (200°C ) while the dough is resting.

Step 10

Bake for 25 to 30 minutes, until the cake is golden brown.

Step 11

As soon as the cake comes out of the oven, pour the cooled syrup over it, leaving the cake inside the mold and spreading the syrup evenly.

Step 12

Sprinkle generously with crushed pistachios. Allow to cool completely before cutting the pieces along the pre-cut marks.