This moist and golden semolina cake is soaked in fragrant honey syrup and topped with crunchy, toasted pistachios, creating a perfect harmony of nutty, sweet, and tender textures. Inspired by Middle Eastern flavors, it makes a delightful dessert for any occasion.
Why You’ll Love This Recipe
This cake offers a unique texture from semolina flour, which provides a slightly grainy yet soft crumb that pairs beautifully with the sticky honey syrup. The pistachios add a satisfying crunch and nutty contrast, while the honey syrup infuses each bite with a subtle floral sweetness. Easy to prepare and naturally gluten-containing, this dessert is both elegant and comforting.
Ingredients
1 cup semolina (fine or coarse)
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 cup sugar
1/2 cup plain yogurt
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup honey
1/4 cup water
1/2 cup chopped pistachios, toasted
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a rectangular or square baking pan.
- In a mixing bowl, combine semolina, all-purpose flour, baking powder, and sugar.
- In a separate bowl, whisk together yogurt, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing well to combine. Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- While the cake is baking, prepare the syrup by heating honey and water in a small saucepan over low heat until warm and well combined. Remove from heat.
- Once the cake is removed from the oven, immediately pour the warm honey syrup evenly over the hot cake.
- Allow the cake to cool completely so it can fully absorb the syrup.
- Sprinkle toasted pistachios evenly on top before serving.
Servings and timing
This recipe serves 8 to 10 people. Preparation time is approximately 15 minutes, baking takes about 30-35 minutes, and cooling time varies but is generally around 30 minutes to allow the syrup to absorb fully.
Variations
- Substitute pistachios with other nuts such as almonds or walnuts for different textures and flavors.
- Add a teaspoon of ground cardamom or cinnamon to the batter for added warmth and complexity.
- Use orange blossom water or rose water in the syrup for a floral note.
- Replace plain yogurt with Greek yogurt for a richer texture.
- For a dairy-free version, substitute yogurt with a plant-based alternative.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. Reheat gently in a low oven (300°F/150°C) for 10 minutes before serving to restore softness. This cake can also be frozen; wrap tightly and freeze for up to 2 months. Thaw at room temperature before reheating.
FAQs
Can I use coarse semolina instead of fine?
Yes, both fine and coarse semolina work, but fine semolina produces a smoother texture.
What if I don’t have plain yogurt?
You can substitute with sour cream or buttermilk in equal amounts.
Can I prepare the syrup ahead of time?
Yes, you can prepare the honey syrup in advance and gently warm it before pouring over the cake.
Is this cake gluten-free?
No, this recipe contains all-purpose flour and semolina, which contain gluten.
Can I use maple syrup instead of honey?
Honey is preferred for flavor, but maple syrup can be used as a substitute.
How do I store leftover cake?
Keep it in an airtight container at room temperature or refrigerate to prolong freshness.
Can I use other nuts for topping?
Yes, toasted almonds, walnuts, or pistachio halves can be used.
Does the cake need to be soaked with syrup?
Yes, pouring warm syrup over the hot cake ensures it absorbs the sweet flavors and stays moist.
Can I double the recipe?
Yes, use a larger baking pan and increase baking time accordingly.
How do I toast pistachios?
Toast chopped pistachios in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
Conclusion
Honey pistachio semolina cake is a fragrant and moist dessert that beautifully blends the nutty texture of semolina with the sweetness of honey syrup and crunchy pistachios. Its simple preparation and rich flavor make it an excellent choice for gatherings, celebrations, or an indulgent everyday treat. This classic Middle Eastern-inspired cake is sure to become a staple in your dessert repertoire.
Print
Honey Pistachio Semolina Cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This moist and golden semolina cake is soaked in fragrant honey syrup and topped with crunchy, toasted pistachios, creating a perfect balance of nutty, sweet, and tender textures. A delightful dessert inspired by Middle Eastern flavors.
Ingredients
- 1 cup semolina (fine or coarse)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup sugar
- 1/2 cup plain yogurt
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup honey
- 1/4 cup water
- 1/2 cup chopped pistachios, toasted
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a rectangular or square baking pan.
- In a mixing bowl, combine semolina, flour, baking powder, and sugar.
- In a separate bowl, whisk together yogurt, oil, eggs, and vanilla extract until smooth.
- Gradually add wet ingredients to dry ingredients and mix well to combine. Pour batter into prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean and top is golden brown.
- While cake is baking, prepare the syrup by heating honey and water in a small saucepan over low heat until warm and combined. Remove from heat.
- Once the cake is out of the oven, immediately pour the warm honey syrup evenly over the hot cake.
- Let cake cool completely to absorb syrup fully.
- Sprinkle toasted pistachios on top before serving.
Notes
- Use fine or coarse semolina based on texture preference.
- Ensure the syrup is warm before pouring to absorb better into the cake.
- Allow the cake to cool completely for best flavor and syrup absorption.
- Store leftovers covered at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 250
- Sugar: 18g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
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