Turkish Honey-Pistachio Semolina Cake (Şekerpare)

Preheat your oven to 350°F (175°C). Lightly grease a 9x9 inch baking dish.

In a large bowl, combine the fine semolina, all-purpose flour, granulated sugar, melted unsalted butter, plain yogurt, baking powder, and egg. Mix until a soft dough forms.

Shape the dough into small, oval-shaped cookies, about 1.5 inches long. Arrange them in the prepared baking dish, leaving a little space between each one.

Bake for 25-30 minutes, or until the cakes are golden brown. While the cakes are baking, prepare the syrup.

In a small saucepan, combine the water, honey, and lemon juice. Bring to a boil over medium heat, then reduce heat to low and simmer for 5 minutes.

Once the cakes are out of the oven, immediately pour the hot syrup evenly over them. The cakes will absorb the syrup as they cool.

Let the cakes cool completely at room temperature for at least 2 hours, or preferably overnight, allowing them to fully absorb the syrup and become tender.

Garnish with chopped pistachios before serving.