- 1 hour cooking time
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 180C/160C fan/gas mark 4.
In a large mixing bowl, combine Lurpak® butter 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 a cake tin at least 6cm deep 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.