Turkish Roasted Pear & Pomegranate Semolina Cake with Whipped Yogurt & Crushed Pistachios

Ingredients

• 1 cup fine semolina flour, whole grain variety
• 1/3 cup extra virgin olive oil, cold-pressed
• 3 tbsp honey, raw, unfiltered
• 3/4 cup Greek yogurt (0% fat), plain, unsweetened
• 2 large eggs, room temperature
• 1 1/2 tsp orange blossom water, pure extract
• 2 medium pears, firm, halved lengthwise
• 1/2 whole pomegranate, seeds only
• 1/4 cup pistachios (unsalted), roughly crushed
• 1 1/2 tsp baking powder, aluminum-free
• 1 tbsp pomegranate molasses, sugar-free if available
• 1/4 tsp sea salt, fine

Instructions

1. 1

   Preheat oven to 375°F. Line a 9-inch round cake pan with parchment paper, then lightly coat with 1 tsp olive oil.

2. 2

   Peel pears, halve lengthwise, remove cores. Toss with 1 tbsp honey and arrange cut-side down on a separate baking sheet. Roast for 15 minutes until caramelized.