Rosewater & Saffron Semolina Cakes with Pandan Honey Drizzle

Ingredients

• 1 cupfine semolina flour
• 1/4 cupall-purpose flour
• 1/2 cupunsalted butter, softened
• 1/2 cupgranulated sugar
• 2 largeeggs
• 1/4 cupplain yogurt
• 1/4 cupmilk
• 1 tsporange zest
• 1 tspbaking powder
• 1/4 tspsalt
• 1 tsprosewater
• 1/2 cuphoney
• 3fresh pandan leaves, tied into a knot
• pinchsaffron threads, steeped in 1 tbsp warm milk
• 2 tbsppistachios, finely chopped, for garnish

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
2. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
3. Beat in eggs one at a time, mixing well after each addition.
4. Whisk together yogurt, milk, orange zest, and rosewater. In a separate bowl, whisk together semolina flour, all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the steeped saffron (including the milk).
7. Pour batter into the prepared baking pan and spread evenly.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cakes bake, prepare the pandan honey drizzle: Gently heat honey in a small saucepan over low heat. Add the knotted pandan leaves and simmer for 10 minutes, allowing the pandan aroma to infuse the honey. Remove from heat and let steep for another 10 minutes. Remove and discard pandan leaves.
10. Let the baked semolina cakes cool in the pan for 10 minutes before inverting them onto a wire rack to cool completely.
11. Cut the cooled cakes into 2x2 inch squares.
12. Drizzle the warm pandan-infused honey generously over the semolina cakes. Sprinkle with finely chopped pistachios just before serving.