Pistachio cake

Cake with pistachios, almonds, rose water and lemon syrup. A simple recipe, bright taste and emerald color of the biscuit.
Ingredients:
For the cake:
● sugar - 300 g
● butter - 300 g (soft at room temperature)
● eggs - 4 large (room temperature)
● semolina - 170 g (semolina)
● ground pistachios - 150 g
● ground almonds - 100 g
● baking powder - 7 g (1 tsp + 1/4 tsp)
● salt - 1/4 tsp
● lemon juice - 18 g
● rose water - 2 tbsp (add a few drops of rose essence)
● vanilla extract - 1 tsp
● zest of 1 lemon
For syrup:
● lemon juice - 100 g
● sugar - 100 g
Cooking:
1. In a separate bowl with a silicone spatula, mix sugar and soft butter until smooth and fluffy.
2. Add eggs one at a time, each time mixing well with a whisk until smooth. To prevent the mass from exfoliating, eggs and butter should be at the same room temperature. Set the bowl aside.
3. In another bowl, whisk dry ingredients: semolina, ground pistachios, ground almonds, baking powder and salt.
4. Pour the dry ingredients into the oil mixture and mix with a spatula until combined.
5. add lemon juice, rose water, vanilla extract and zest of one lemon, mix briefly until smooth with a spatula.
* rose water is rose scented water, and rose essence is an alcohol with a very strong rose flavor, so if you use rose essence, add just a few drops to give a slight, slightly noticeable rose flavor to the finished baked goods.
6. Lubricate a baking dish with a diameter of 24 cm with oil, line the bottom with baking paper, pour the dough, level it, bake at a level below average in a preheated oven at t 180C degrees for about 60 minutes. While the cake is baking, prepare the syrup.
7. for the syrup: pour lemon juice into a small saucepan, add sugar and bring to a boil, remove from heat and pour over the hot cake as soon as it is removed from the oven.
8. Sprinkle the finished cake with ground pistachios and pomegranate seeds. Take it out of the mold when the cake is completely cool.
Very tasty and warm and cold (from the fridge).
It's simple, you can do it!
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La sémola es la de cocina salada ...gracias

[@Foodieinspiration]

De verdad suele usar en la cocina salada, pero en la pastelería también porque le da al pastel un toque crujiente como nuécez.
El azúcar es de cocina dulce pero lo usan para preparar salsas.
Hay que experementár, así aparecen nuevos platos😉