Description
A golden semolina cake, baked until deeply fragrant, soaked in sugar syrup, and finished with a scattering of chopped pistachios. It’s simple, rich, and perfect with tea or coffee.
Ingredients
For the Cake
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1½ cups (240g) fine semolina
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½ cup (100g) granulated sugar
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1 cup (250g) plain yogurt
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½ cup (120ml) neutral oil (like sunflower or canola)
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1 teaspoon baking powder
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½ teaspoon baking soda
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1 teaspoon vanilla extract or ½ teaspoon ground cardamom (optional)
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Pinch of salt
For the Syrup
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1 cup (200g) granulated sugar
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¾ cup (180ml) water
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1 teaspoon lemon juice
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1 teaspoon rose water or orange blossom water (optional)
For the Topping
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¼ cup chopped pistachios
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Extra syrup for drizzling (optional)
Instructions
1. Prepare the Syrup
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In a small saucepan, combine sugar and water. Bring to a boil over medium heat.
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Reduce heat and simmer for 7–8 minutes.
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Stir in lemon juice and floral water if using. Remove from heat and let cool completely.
2. Make the Cake
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Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan or bundt pan.
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In a mixing bowl, combine semolina, sugar, baking powder, baking soda, and salt.
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In another bowl, whisk together yogurt, oil, and vanilla (or cardamom).
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Pour wet ingredients into dry and mix until just combined.
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Pour batter into the prepared pan and smooth the top.
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Bake for 30–35 minutes or until golden and a toothpick inserted in the center comes out clean.
3. Soak and Finish
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While the cake is still hot, slowly pour the cooled syrup over it. Let it absorb fully—don’t rush.
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Once fully cooled, top with chopped pistachios and an optional drizzle of extra syrup before serving.
Tips
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Use fine semolina for a smoother texture; coarse semolina will give more bite.
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Let the cake rest for a few hours (or overnight) to deepen the flavor and improve texture.
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This cake keeps well at room temperature for 2–3 days, or longer in the fridge.