Pistachio Mafroukeh Cake - Rouba Shahin Middle Eastern Cooking

Ingredients

• 1 cup sugar
• ¾ cup water
• Small squeeze of lemon juice
• Dash of rose water
• 1 ½ cups full cream milk (375ml)
• 450ml thickened cream
• 3 tablespoons plain flour
• 3 tablespoons cornflour
• ¼ cup sugar
• 1 tablespoon rose water
• 1 tablespoon orange blossom water
• 30g unsalted butter
• 1 ½ cups coarse semolina
• up to ¾ cup sugar syrup (from above, added gradually)
• 1 ½ cups finely ground pistachio kernels
• 1 tablespoon each of rose and orange blossom water