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Pistachio & Semolina Syrup Cake

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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

  1. 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.
  2. Preheat oven to 180°C. Grease a 20 cm round cake pan with melted butter and dust with flour, tapping out excess.
  3. Grind the pistachio kernels in a food processor until finely ground (not a paste).
  4. In a bowl, sift plain flour, semolina, and baking powder. Stir in the ground pistachios.
  5. 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.
  6. Gently stir the dry ingredients into the wet mixture, then fold in the yoghurt until smooth.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for about 50 minutes, or until a skewer inserted in the center comes out clean.
  9. 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.
  10. 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.

Nutrition

Find it online: https://savorymomskitchen.com/pistachio-semolina-syrup-cake/