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

Ingredients

• 1 cup Fine semolina flour, whole grain variety
• 0.33 cup Extra virgin olive oil, cold-pressed
• 3 tbsp Honey, raw, unfiltered
• 0.75 cup Greek yogurt (0% fat), plain, unsweetened
• 2 large Eggs, room temperature
• 1.5 tsp Orange blossom water, pure extract
• 2 medium Pears, firm, halved lengthwise
• 0.5 whole Pomegranate, seeds only
• 0.25 cup Pistachios (unsalted), roughly crushed
• 1.5 tsp Baking powder, aluminum-free
• 1 tbsp Pomegranate molasses, sugar-free if available
• 0.25 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.