Dessert

Rosewater & Pistachio Semolina Cake with Burnt Honey Custard & Crispy Phyllo Shards

Name: Rosewater & Pistachio Semolina Cake with Burnt Honey Custard & Crispy Phyllo Shards
Prep time: 18 min
Cook time: 32 min
Total time: 50 min
Yield: 2 servings
Ingredients: FOR THE CAKE:; 100g fine semolina; 50g roasted pistachios, finely chopped; 1 tbsp baking powder; 60g unsalted butter, softened; 60g honey; 1 large egg; 1 large egg yolk; 2 tbsp rosewater; 2 tbsp whole milk; Zest of ½ lemon; Pinch of sea salt; FOR THE HONEY SYRUP:; 100ml honey; 100ml water; 2 cardamom pods, lightly crushed; 1 star anise; Zest of ½ orange; FOR THE BURNT HONEY CUSTARD:; 150ml whole milk; 100ml heavy cream; 4 tbsp honey; 3 egg yolks; 1 tsp rosewater; FOR THE PHYLLO SHARDS:; 2 sheets phyllo dough; 2 tbsp clarified butter, melted; 1 tbsp crushed pistachios; 1 tsp honey (for drizzling)

A delicate semolina cake infused with rosewater and studded with chopped pistachios is baked until golden, then drizzled with a warm honey syrup spiked with orange zest and cardamom. It's served with a silky burnt honey custard (crème anglaise meets Turkish coffee sweetness) and shattered phyllo sheets that have been brushed with clarified butter and crispy in the oven. The result is a dessert that tastes like the Topkapi Palace pastry kitchen—aromatic, layered, and undeniably elegant.

240cal per serving 4gprotein 34gcarbs 9gfat 18min prep 32min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this