Dessert

Orange Blossom & Pistachio Semolina Cake with Burnt Honey & Pomegranate Glaze

A delicate semolina and almond cake, infused with orange blossom water and topped with a sticky burnt honey syrup studded with pomegranate molasses and a scatter of roasted pistachios. The crumb is fine and moist from a careful fold of whipped egg whites. A sophisticated, unmistakably Moroccan dessert that feels both rustic and refined—no overly fancy plating, just pure, concentrated flavor and the textural play of tender cake against glossy syrup and crunchy nuts.