Gers Ogaily with a Twist

Ingredients

• 1 cup (200g) fine semolina 1 cup (200g) fine semolina
• 1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (120g) plain yogurt 1/2 cup (120g) plain yogurt
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm milk 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm milk
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• 1/4 cup (60ml) rosewater 1/4 cup (60ml) rosewater
• 1/4 cup (60ml) lemon juice 1/4 cup (60ml) lemon juice
• 1/2 cup (100g) granulated sugar, for the syrup 1/2 cup (100g) granulated sugar, for the syrup
• Pistachios, crushed, for garnish Pistachios, crushed, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 39g, 20g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a mixing bowl, combine the semolina, melted butter, sugar, yogurt, saffron milk, baking powder, cardamom powder, and vanilla extract. Mix well until all the ingredients are fully incorporated.
3. 3.
   Pour the batter into the greased cake pan and smooth the top with a spatula.
4. 4.
   Bake in the preheated oven for 25-30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
5. 5.
   While the cake is baking, prepare the syrup by combining the rosewater, lemon juice, and sugar in a saucepan. Heat over medium heat until the sugar dissolves and the syrup thickens slightly.
6. 6.
   Once the cake is baked, remove it from the oven and immediately pour the hot syrup over the hot cake, allowing it to soak in.
7. 7.
   Let the cake cool completely in the pan before transferring it to a serving plate.
8. 8.
   Garnish with crushed pistachios and serve.

Treat your ingredients with care...

• Saffron — Soak the saffron threads in warm milk for at least 10 minutes to release their flavor and color.
• Rosewater — Use a high-quality rosewater for the best flavor. Adjust the amount according to your preference for the intensity of the rose flavor.
• Pistachios — Toast the pistachios lightly before crushing them for a nuttier flavor.

Tips & Tricks

• For a richer flavor, you can add a pinch of ground saffron to the syrup.
• Serve the cake warm or at room temperature for the best texture and taste.
• If you prefer a less sweet dessert, reduce the amount of sugar in the syrup according to your taste.
• Experiment with different garnishes such as edible rose petals or shredded coconut for added visual appeal.
• This cake tastes even better the next day as the flavors have a chance to meld together.

Serving advice

Serve the Gers Ogaily slices on individual dessert plates. Drizzle any remaining syrup over each slice and garnish with a sprinkle of crushed pistachios for an elegant presentation.

Presentation advice

To enhance the presentation, dust the top of the cake with a light sprinkle of powdered sugar before garnishing with crushed pistachios. Serve the cake on a decorative cake stand or platter for an eye-catching centerpiece.