Step 1

Combine both semolinas into a large mixing bowl with the sugar, yeast and mahlab, if using. Stir in 2 tbs of the rose water and the melted butter. Using your hands, gently mix together until just combined. Rub the mixture between the palms of your hands to separate out the grains as much as possible. Cover and refrigerate for 2 hours.

Step 2

Meanwhile, place the walnuts in a food processor and process until finely crumbled. Set aside 25g. Add the dates to the food processor along with the remaining 2 tbs rosewater and the cinnamon. Process to a paste.

Step 3

Lightly butter a 23cm square cake pan. Remove the semolina mixture from the fridge and quickly work the mixture with your hands to separate out the grains again. Add half of the mixture to the cake pan and, using your hands, evenly press into the base, to cover.

Step 4

Next you want a layer of the date mixture. It’s easiest to do this in stages. Slightly wet your hands to stop the dates from sticking, then take a small piece of the date mixture and flatten it out. Place it on top of the base and continue to flatten and spread until you have a layer that evenly covers the base.

Step 5

Preheat oven to 200°C. Top the date layer with the remaining semolina mixture. Pressing out and flattening to form an even layer. Run a sharp knife around the edge of the pan. Bake for 30-35 minutes or until golden. Remove, stand on a wire rack and cool completely.

Step 6

Cover the cake pan with a large plate and carefully invert. Cover it again with your large serving plate and flip again so that the lovely golden side is on top. Drizzle over the honey, then scatter the pistachios and reserved walnuts over the top. Portion and serve immediately.