Ingredients

Cake

• 2 cups almond flour
• 1 cup semolina
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cardamom
• 1/2 tsp nutmeg
• 1/2 tsp ground saffron
• 1 cup coconut sugar
• 1/3 cup honey
• 1/2 cup butter, softened
• 1 tsp rosewater
• 2 eggs
• 3/4 cup Greek yogurt
• Zest of one orange
• 1/2 cup slivered pistachios

Syrup

• 1/4 cup lemon juice
• 1/4 cup honey
• 1 tsp rosewater

Instructions

1. Mix all of the cake ingredients together, except for pistachios.
2. Pour the batter into a greased cake pan & sprinkle the pistachios on top.
3. Bake for 50 minutes at 350.
4. With a straw, poke about 20 holes in the cake while it is still warm.
5. Bring all of the syrup ingredients to a boil & simmer for 2 minutes.
6. Pour the syrup over the cake. Let the cake soak & cool for an hour.
7. Decorate with additional slivered pistachios, orange zest, or rose petals if desired.