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Semolina cake with pistachios

Soft semolina cake with pistachio flavor, drizzled with a light syrup and decorated with a generous layer of crushed pistachios.

Vegetarian

Semolina cake with pistachios
Cooking time
1 hr 38 min
Hands-on time
23 min
Free time
35 min
Difficulty
Medium
Cuisine
Levantine
Calories
430
Contains
Nuts, Gluten, Dairy, Eggs

This pistachio semolina cake combines the soft texture of basbousa with the rich flavor of pistachios. The light syrup keeps it moist without making it heavy, making it perfect for entertaining and family gatherings.

Before you start

  • Before you beginTake the eggs and yogurt out of the refrigerator 20 minutes beforehand, preheat the oven and prepare the pan before mixing the ingredients.
  • syrupFirst, prepare the syrup and let it cool; pour the cooled syrup over the hot cake.

Ingredients

8people

Amounts follow the number of people

For the cake

For the syrup

For garnish

Cut into 8 medium pieces, or into 10 smaller pieces when served with coffee.

Shopping list

Equipment

  • 24 cm round cake tin — A light-colored tin browns the edges gently — and the size sets both the depth and the baking time.
  • Baking paper — Lining the base lets the cake come out whole after the syrup soaks in.
  • Small pot — For making the syrup first, so it is completely cold for the hot cake.

Method

  1. Place the sugar and water in a small saucepan over medium heat and stir until the sugar dissolves, then add the lemon juice and let it simmer gently.

    10 min
    You’ll know it’s ready when

    The syrup becomes transparent and slightly thicker after 7 minutes of boiling.

    Tip: Do not over-boil it so that it remains light and easily absorbed.

  2. Turn off the heat and add rose water, then leave the syrup aside to cool completely.

    20 minYou can walk away
    You’ll know it’s ready when

    The syrup cools to room temperature.

    Tip: It can be prepared a day in advance and stored covered in the refrigerator.

  3. Preheat the oven to 180 degrees Celsius and grease a round pan with oil, then line the bottom with baking paper.

    5 min
    You’ll know it’s ready when

    The oven is heated and the cake pan is greased and fully prepared.

    Tip: Grease the sides of the pan with a thin layer so that the cake does not stick.

  4. Whisk the eggs with the sugar and vanilla, then add the yogurt and oil. Add the semolina, pistachios, baking powder, and salt, and stir until the mixture is well combined.

    8 min
    You’ll know it’s ready when

    The mixture becomes homogeneous and slightly thick without dry lumps.

    Tip: Do not overmix after adding the semolina so that the cake remains soft.

  5. Pour the mixture into the cake pan and smooth the surface, then bake it on the middle rack.

    35 minYou can walk away
    You’ll know it’s ready when

    The top turns golden and a toothpick in the center comes out clean after 30 to 35 minutes.

    Tip: Do not open the oven during the first 25 minutes.

  6. Pour the cold syrup gradually over the hot cake, then let it absorb it and decorate with crushed pistachios before serving.

    20 minYou can walk away
    You’ll know it’s ready when

    The surface absorbs the syrup and the cake cools down enough to be cut firmly.

    Tip: Leave it to rest for at least 20 minutes before removing it from the cake pan.

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