This pistachio and semolina syrup cake is a beautifully moist dessert with a tender crumb and a fragrant citrus syrup that soaks into every slice. Ground pistachios add richness and a subtle nutty flavor, while yoghurt keeps the cake soft and balanced. It’s an elegant yet comforting cake that works just as well for special occasions as it does with a cup of tea.
Why You’ll Love This Recipe
This cake has a unique texture thanks to the combination of semolina and ground pistachios, giving it body without being heavy. The lemon syrup adds brightness and moisture, making the cake even better the next day. It’s simple to prepare, uses everyday pantry ingredients, and looks impressive with minimal decoration.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the syrup
200 ml water
215 g caster sugar
2 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated lemon rind
For the cake
Melted butter, for greasing the pan
Plain flour, for dusting the pan
160 g unsalted pistachio kernels
150 g plain flour
90 g semolina
2 1/2 teaspoons baking powder
150 g unsalted butter, at room temperature
155 g caster sugar
3 large eggs
130 g Greek-style natural yoghurt
To serve
Chopped pistachio kernels
Whipped cream
Directions
Start by preparing the syrup. Place the water, caster sugar, lemon juice, and lemon rind into a small saucepan over medium heat. Stir gently until the sugar has fully dissolved. Increase the heat and bring the mixture to a boil, then reduce to medium-low and let it simmer for about 2 minutes until slightly thickened. Remove from the heat and set aside to cool.
Preheat the oven to 180°C. Grease a 20 cm round cake pan with melted butter and lightly dust it with plain flour, tapping out any excess.
Place the pistachio kernels into a food processor and process until they are finely ground, taking care not to over-process into a paste.
In a medium bowl, sift together the plain flour, semolina, and baking powder. Stir through the ground pistachios until evenly combined.
In a separate bowl, use an electric mixer to beat the butter and caster sugar until pale and creamy. Add the eggs one at a time, beating well after each addition. Transfer this mixture to a large bowl. Gently stir in the dry ingredients, followed by the yoghurt, mixing just until the batter is smooth and combined.
Spoon the batter into the prepared cake pan and smooth the surface. Bake for about 50 minutes, or until a skewer inserted into the center comes out clean.
While the cake is still hot, use a skewer to pierce holes all over the surface. Slowly pour the cooled syrup evenly over the cake, allowing it to soak in. Leave the cake in the pan to cool completely.
Once cooled, transfer the cake to a serving plate. Sprinkle with chopped pistachios and serve with whipped cream.
Servings and timing
This recipe makes approximately 10 to 12 servings.
Preparation time is about 20 minutes.
Baking time is around 50 minutes.
Total time is approximately 1 hour and 15 minutes, plus cooling time.
Variations
You can replace the lemon rind with orange rind for a warmer citrus flavor. A splash of rose water or orange blossom water can be added to the syrup for a Middle Eastern-inspired twist. If you prefer a lighter topping, serve the cake with plain yoghurt instead of whipped cream.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. This cake is best enjoyed at room temperature. If refrigerated, allow slices to sit out for 20 to 30 minutes before serving. Gentle warming in the microwave for a few seconds can enhance the syrupy texture.
FAQs
Can I make this cake in advance?
Yes, this cake is ideal for making a day ahead, as the syrup improves the flavor and moisture over time.
Can I freeze pistachio semolina syrup cake?
Yes, you can freeze the cake without the cream topping. Wrap it well and freeze for up to 2 months. Thaw at room temperature before serving.
Can I use roasted pistachios instead of raw?
Yes, lightly roasted pistachios work well, but avoid heavily salted ones as they can affect the flavor.
What does semolina add to the cake?
Semolina gives the cake structure and a slightly grainy, pleasant texture that pairs well with syrup.
Can I substitute the yoghurt?
You can use plain natural yoghurt or thick labneh-style yoghurt, as long as it is unsweetened.
Why do I need to poke holes in the cake?
The holes help the syrup soak evenly into the cake, ensuring moisture throughout.
Can I reduce the sugar in the syrup?
You can slightly reduce it, but keep in mind the syrup is essential for both sweetness and moisture.
What pan size works best for this recipe?
A 20 cm round cake pan is ideal. Using a smaller pan may require longer baking time.
How do I know when the cake is fully baked?
Insert a skewer into the center; if it comes out clean or with a few moist crumbs, the cake is ready.
Can I serve this cake without cream?
Yes, the cake is delicious on its own or served simply with a dusting of chopped pistachios.
Conclusion
Pistachio and semolina syrup cake is a wonderfully moist and flavorful dessert that feels special without being complicated. The balance of nutty pistachios, tender crumb, and bright citrus syrup makes it a memorable cake for gatherings or quiet moments alike. Once you try it, it’s sure to become a favorite in your baking rotation.
A moist and fragrant pistachio and semolina cake soaked with a citrusy lemon syrup. Ground pistachios and yoghurt give it richness and a tender crumb, perfect for special occasions or everyday treats.
Author:Sophia
Prep Time:20 minutes
Cook Time:50 minutes
Total Time:1 hour 15 minutes
Yield:10–12 servings
Category:Dessert
Method:Baking
Cuisine:Middle Eastern
Diet:Vegetarian
Ingredients
200 ml water
215 g caster sugar (for syrup)
2 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated lemon rind
Melted butter, for greasing the pan
Plain flour, for dusting the pan
160 g unsalted pistachio kernels
150 g plain flour
90 g semolina
2 1/2 teaspoons baking powder
150 g unsalted butter, at room temperature
155 g caster sugar (for cake)
3 large eggs
130 g Greek-style natural yoghurt
Chopped pistachio kernels, to serve
Whipped cream, to serve
Instructions
Prepare the syrup: In a small saucepan, combine water, 215 g caster sugar, lemon juice, and lemon rind. Stir over medium heat until sugar dissolves. Bring to a boil, then simmer for 2 minutes until slightly thickened. Remove from heat and cool.
Preheat oven to 180°C. Grease a 20 cm round cake pan with melted butter and dust with flour, tapping out excess.
Grind the pistachio kernels in a food processor until finely ground (not a paste).
In a bowl, sift plain flour, semolina, and baking powder. Stir in the ground pistachios.
In a separate bowl, use an electric mixer to beat 150 g butter and 155 g caster sugar until pale and creamy. Add eggs one at a time, beating after each addition.
Gently stir the dry ingredients into the wet mixture, then fold in the yoghurt until smooth.
Pour the batter into the prepared cake pan and smooth the top.
Bake for about 50 minutes, or until a skewer inserted in the center comes out clean.
While the cake is hot, poke holes all over the surface with a skewer. Slowly pour the cooled syrup over the cake and let it soak in.
Leave the cake in the pan to cool completely. Transfer to a serving plate, top with chopped pistachios, and serve with whipped cream.
Notes
Use raw or lightly roasted unsalted pistachios for best flavor.
The syrup improves flavor over time — this cake is even better the next day.
For a twist, substitute orange rind or add a splash of rose water to the syrup.
Store without cream topping if planning to freeze.
Greek-style or plain natural yoghurt both work well.
