Lemon Semolina Cake with Walnuts

Ingredients

• 350 g natural yogurt
• 170 g sugar
• 150 g durum wheat semolina
• 1 lemon (organic)
• 0.5 tsp ground cardamom
• 1 tbsp rose water (pharmacy)
• 1 tbsp butter (softened)
• 2 egg whites
• 25 walnut kernels
• 3 tbsp chopped pistachios
• 2 tbsp semolina (for the pan)
• butter (for the pan)

Instructions

1. 1.

   Whisk the semolina with the yogurt and let it soak for 2 hours.

2. 2.

   Wash, dry, finely grate the lemon zest and squeeze out the juice.

3. 3.

   Pour the juice through a sieve into a pot together with 12 ml water, 120 g sugar, and the cardamom; bring to a syrup. Add rose water and set aside.

4. 4.

   Beat the egg whites until stiff, gradually adding the remaining sugar, continuing to beat until a firm, glossy white mass forms.

5. 5.

   Fold the beaten egg whites and lemon zest into the yogurt mixture. Grease the baking pan and line with semolina. Spread the semolina batter into the pan. Bake in a preheated oven at 200 °C fan for about 15 minutes. Remove from the oven and cut the cake in the pan into 25 squares.

6. 6.

   Place one walnut half in the center of each square and sprinkle the remaining surface with pistachios. Drizzle some syrup over the top and bake again in the oven for another 10–15 minutes until finished.

7. 7.

   Serve warm or cold, sliced into pieces.