Turkish Pomegranate & Walnut Semolina Cake with Whipped Labne & Pistachios

Ingredients

• 1 cup fine semolina, whole grain, unrefined
• 0.75 cup walnuts, finely chopped, unsalted
• 0.5 cup extra virgin olive oil, high quality
• 0.5 cup plain Greek yogurt, full-fat
• 3 tbsp fresh lemon juice
• 0.25 cup raw honey, unfiltered
• 1 cup pomegranate juice, fresh, no added sugar
• 0.5 cup pomegranate seeds, arils, for garnish
• 0.33 cup pistachios, crushed, raw, unsalted
• 1.5 tsp baking powder, aluminum-free
• 0.25 tsp sea salt
• 0.5 tsp ground cardamom, optional, aromatic
• 1 cup labne (strained yogurt), for topping

Instructions

1. 1

   Preheat oven to 350°F (175°C). Oil a 9-inch round cake pan with olive oil and line bottom with parchment.

2. 2

   In a bowl, whisk together semolina, walnuts, baking powder, cardamom, and sea salt.