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Semolina Honey Cake with Pistachios

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This semolina honey cake with pistachios is a moist, aromatic dessert featuring nutty pistachios and a delicate semolina crumb soaked in warm honey syrup. Bright lemon zest adds freshness while the syrup keeps the cake tender and fragrant.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Bake
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

  • 1 tablespoon butter, room temperature
  • 3/4 cup all-purpose flour
  • 1 tablespoon all-purpose flour (for dusting the pan)
  • 2/3 cup semolina
  • 1 1/2 teaspoons baking powder
  • 1 pinch salt
  • 4 large eggs, room temperature
  • 2/3 cup superfine sugar
  • 1/2 cup vegetable oil
  • 1 1/2 cups unsalted pistachios, finely ground
  • 3 tablespoons unsalted pistachios, roughly chopped
  • 1 teaspoon freshly grated lemon zest
  • 3/4 cup honey
  • 1 cup water
  • 1 tablespoon freshly squeezed lemon juice
  • Small edible flowers for decoration (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with butter and dust lightly with 1 tablespoon flour, shaking out the excess.
  2. In a bowl, whisk together the flour, semolina, baking powder, and salt.
  3. Place 1 1/2 cups pistachios in a food processor and pulse until finely ground.
  4. In a stand mixer, beat the eggs and superfine sugar on high speed for about 5 minutes until pale and fluffy.
  5. Reduce speed to low and slowly pour in the vegetable oil while mixing.
  6. Add the flour mixture in three batches, mixing gently after each addition until just combined.
  7. Fold in the ground pistachios and lemon zest with a spatula.
  8. Pour the batter into the prepared pan and smooth the surface.
  9. Bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
  10. Meanwhile, prepare the syrup by combining honey, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 15–20 minutes until reduced by about half.
  11. When the cake comes out of the oven, poke small holes across the surface using a toothpick.
  12. Slowly drizzle the warm honey syrup over the hot cake so it soaks in evenly.
  13. Allow the cake to cool completely in the pan.
  14. Before serving, sprinkle the top with chopped pistachios and decorate with edible flowers if desired.

Notes

  • Replace lemon zest with orange zest for a warmer citrus flavor.
  • Add 1 teaspoon rosewater to the honey syrup for a floral variation.
  • Substitute half the pistachios with ground almonds for a different nut profile.
  • Add 1/2 teaspoon cardamom or cinnamon to the dry ingredients for a spiced version.
  • Prepare extra syrup for a more soaked and syrupy cake texture.
  • Store the cake in an airtight container at room temperature for up to 2 days.
  • Refrigerate for up to 5 days and bring to room temperature before serving.
  • Freeze slices tightly wrapped for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/semolina-honey-cake-with-pistachios/