For the syrup
For the cake
You will need 28cm x 18cm cake tin at least 6cm deep.
Greased with butter and lined with baking parchment
To make the syrup, put the sugar and cold water in a pan over a medium heat and let the sugar dissolve. Add the lemon juice and bring the mixture to the boil. Simmer for 8-10 minutes until the mixture is sticky and has thickened to a syrup. Stir in the orange essence and rose water and set aside to cool
Preheat your oven to 180°c/160°c fan/gas mark 4
In a large mixing bowl, combine Lurpak® and sugar and beat until light and fluffy, then stir in the yoghurt. In a separate large bowl, combine the semolina and baking powder. Gently fold in the butter mixture into the semolina until just combined.
Pour the batter into the tin and bake for 25-30 minutes or until golden and a skewer when inserted comes out clean.
Spoon over the cooled syrup until no more can be absorbed. Cool the cake completely, then turn out on a large plate and cut into diamond shapes.
Scatter over the pistachio nuts and serve.
