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

Units Scale

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

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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