Description
Semolina Pistachio Cake with Orange Blossom Syrup is a Middle Eastern-inspired dessert with a rich, nutty flavor, a slightly coarse texture from semolina, and a floral-sweet finish from orange blossom syrup. It’s perfect for pairing with tea or serving as a post-meal treat.
Ingredients
Scale
- 200g (1 1/4 cups) coarse semolina
- 100g (1 cup) desiccated coconut
- 100g (1/2 cup) granulated sugar
- 120g (1/2 cup) plain yogurt
- 100g (7 tbsp) unsalted butter, melted
- 1 tsp baking powder
- 1/4 tsp salt
- 60g (1/2 cup) shelled pistachios, finely chopped
- For the syrup:
- 200g (1 cup) sugar
- 120ml (1/2 cup) water
- 1 tsp lemon juice
- 1 tbsp orange blossom water
Instructions
- Preheat the oven to 180°C (350°F).
- Grease an 8-inch (20 cm) square or round baking dish with butter or non-stick spray.
- In a large mixing bowl, combine semolina, desiccated coconut, granulated sugar, baking powder, and salt.
- Add plain yogurt and melted butter to the dry ingredients and mix until you get a thick batter.
- Fold in the finely chopped pistachios.
- Spread the batter evenly in the prepared baking dish and score the top into diamond or square shapes.
- Bake for 30–35 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- While the cake bakes, make the syrup by combining sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 7–10 minutes.
- Remove from heat and stir in the orange blossom water. Let cool slightly.
- Once the cake is done, pour the warm syrup evenly over the hot cake. Allow it to soak and cool before slicing.
- Garnish with additional chopped pistachios before serving.
Notes
- Do not overmix the batter after adding wet ingredients to keep the cake tender.
- Check doneness with a toothpick to avoid underbaking.
- Toasting pistachios before adding enhances their flavor.
- Use rose water if orange blossom water is unavailable.
- Scoring the cake before baking prevents cracking and helps with cutting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Keywords: semolina cake, pistachio dessert, orange blossom syrup, Middle Eastern cake, basbousa variation, coconut semolina cake