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Pistachio & semolina syrup cake
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Pistachio takes center stage in this moist cake soaked in zesty lemon syrup.
Ingredients:
  • 200ml water
  • 215g (1 cup) caster sugar
  • 52.50 gm fresh lemon juice
  • 1 1/2 tsp finely grated lemon rind
  • Melted butter, to grease
  • Plain flour, to dust
  • 160g unsalted pistachio kernels
  • 150g (1 cup) plain flour
  • 90g (1/2 cup) semolina
  • 10.00 gm baking powder
  • 150g unsalted butter, at room temperature
  • 155g (3/4 cup) caster sugar
  • 3 eggs
  • 130g (1/2 cup) Greek-style natural yoghurt
  • Chopped pistachio kernels, to serve
  • Whipped cream, to serve
Instructions:
  • In a small saucepan over medium heat, combine water, sugar, lemon juice, and lemon rind. Stir until the sugar dissolves. Increase heat to high and bring mixture to a boil. Reduce to medium-low heat and simmer for 2 minutes until the syrup thickens. Allow it to cool before using.
  • Preheat the oven to 180°C. Grease a 20cm round non-stick cake pan with butter and dust with flour.
  • Add the pistachio kernels to the food processor and pulse until finely ground.
  • Combine the flour, semolina, and baking powder in a bowl, then mix in the ground pistachios.
  • In a small bowl, use an electric beater to cream the butter and sugar until pale and creamy. Add the eggs one at a time, beating well after each addition. Transfer to a large bowl and mix in the flour mixture. Fold in the yogurt until fully combined.
  • Pour the mixture into the pan, smoothing the top. Bake for 50 minutes or until a skewer comes out clean. Poke holes in the cake with a skewer and drizzle syrup over it. Allow to cool.
  • Place the cake on a serving plate and generously sprinkle with chopped pistachios. Enjoy with a dollop of whipped cream on the side.

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