Pistachio Lemon and Kiwi Semolina Cake
175g pistachios, shelled, plus extra to serve
1¼ tsp baking powder
1 tsp baking soda
¼ tsp salt
300g unsalted butter, at room temperature
325g caster sugar
4 medium eggs, lightly beaten
1 unwaxed lemon, grated zest, plus juice from 1/2 lemon
100g dried kiwi, chopped
2 tbsp rose water
120ml lemon juice
120g caster sugar
Grease a round, 23cm, loose-bottomed cake tin and line with baking parchment. Preheat the oven to 170°C.
Put pistachios in a food processor and grind to a powder. Add semolina, baking powder, baking soda and salt; mix again briefly.
Beat the butter and sugar until pale and fluffy. Add the egg in small amounts, incorporating it well.
Fold in the mixed dry ingredients, then the lemon zest and juice, rose water and chopped kiwi. Put it into the lined tin, level and bake for 50 minutes to 1 hour until a skewer comes out oily but dry.
Meanwhile, put all the ingredients for the syrup in a small saucepan; bring to the boil to dissolve the sugar, then remove from the heat.
Remove the cake from the oven; while it is still hot, spoon the hot syrup over. Allow the cake to cool, then take out of the tin.