Pistachio and Rose Water Semolina Cake Recipe

Ingredients

• 1 large egg white
• About 40 medium pesticide-free red or pink rose petals (from about 2 roses)
• 2 tablespoons granulated sugar
• 1 cup/150 grams shelled pistachios, plus 2 tablespoons, finely chopped, for serving
• 1/2 teaspoon ground cardamom
• 1 cup/100 grams almond meal
• 3/4 cup plus 3 tablespoons/170 grams fine semolina flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/4 cups plus 1 tablespoon/300 grams unsalted butter (2 1/2 sticks plus 1 tablespoon), at room temperature and cubed, plus extra for greasing the pan
• 1 2/3 cups/330 grams granulated sugar
• 4 large eggs, lightly beaten
• Finely grated zest of 1 lemon (about 1 teaspoon), plus 1 tablespoon lemon juice
• 2 tablespoons rose water (not rose essence)
• 1/2 teaspoon vanilla extract
• 3/4 cup/190 grams plain Greek yogurt
• 3/4 cup/200 grams crème fraîche
• 1 tablespoon confectioners’ sugar
• 1 tablespoon rose water
• 1/2 cup/120 milliliters lemon juice
• 1/3 cup/80 milliliters rose water
• 1/2 cup/100 grams granulated sugar