Description
This Fig and Pistachio Semolina Cake is a Mediterranean-inspired dessert made with semolina, dried figs, pistachios, and a syrup soak for added moisture and flavor.
Ingredients
Scale
- 320 grams semolina (fine or medium grind)
- 180 grams granulated sugar
- 240 grams plain yogurt
- 115 grams melted butter or ghee
- 5 grams baking powder (about 1 teaspoon)
- 150 grams dried figs, chopped
- 80 grams shelled pistachios, roughly chopped (plus extra for garnish)
- 1 teaspoon vanilla extract
- 480 ml water
- 350 grams granulated sugar (for syrup)
- 15 ml lemon juice (about 1 tablespoon)
- 1 tablespoon orange blossom water or rose water (optional)
Instructions
- Preheat the oven to 175°C (350°F). Grease a 23 cm (9 inch) round cake pan.
- In a large mixing bowl, combine semolina, sugar, baking powder, chopped figs, and chopped pistachios. Mix well.
- Add yogurt, melted butter, and vanilla extract. Stir until a thick, uniform batter forms.
- Pour the batter into the prepared pan and smooth the top. Score the batter into diamond or square shapes and garnish with extra pistachios.
- Bake for 30-40 minutes or until golden brown. Test with a toothpick for doneness.
- While baking, prepare the syrup by combining water, sugar, and lemon juice in a saucepan. Bring to a boil, then simmer for 10 minutes. Remove from heat and stir in orange blossom or rose water if using.
- Once the cake is done, pour the warm syrup evenly over the hot cake. Let it soak in and cool completely before serving.
Notes
- This cake is best served at room temperature for the best flavor and texture.
- Store leftovers at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- To make this cake gluten-free, substitute the semolina with a gluten-free flour blend or ground almonds.
- For a vegan version, use plant-based yogurt and replace the butter with coconut oil.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 5mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg
Keywords: Fig and Pistachio Semolina Cake, semolina cake, Mediterranean cake, fig cake, pistachio cake, dessert recipes, healthy cake