Description
A simple, moist, and fragrant dessert made with just a few ingredients. This easy semolina cake features a honey-lemon syrup soak and a crunchy pistachio topping, perfect for impressing guests or enjoying as a sweet treat.
Ingredients
Scale
- 2 cups (240g) fine semolina flour
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (340g) raw honey
- 1/2 cup (120ml) water
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 cup (60g) raw unsalted pistachios, chopped
- Extra honey for drizzling (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan and line the bottom with parchment paper if desired.
- In a small saucepan, combine honey, water, lemon juice, and lemon zest. Heat over medium-low until honey dissolves and mixture is warm (do not boil). Remove from heat and set aside.
- In a medium mixing bowl, whisk eggs and granulated sugar vigorously until pale, fluffy, and doubled in volume (about 3-5 minutes).
- Slowly pour in the melted butter while whisking. Add salt and mix until combined.
- Gently fold in semolina flour and baking powder using a spatula until just incorporated. The batter will be thick and grainy.
- Pour batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Immediately remove from oven and pour the warm honey syrup evenly over the hot cake. Let sit in the pan for 10 minutes.
- Sprinkle chopped pistachios evenly over the top.
- Transfer to a cooling rack and let cool completely before slicing to allow syrup to absorb and cake to set.
Notes
For best results, ensure the cake is hot when pouring the syrup to allow proper absorption. The cake improves in flavor and moisture if made a day ahead. If using salted pistachios, reduce the salt in the batter by half. Semolina is wheat-based, so this recipe is not gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28
- Sodium: 120
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 42
- Fiber: 2
- Protein: 6
Keywords: semolina cake, honey cake, pistachio dessert, Mediterranean baking, easy dessert, gluten-containing dessert, nut dessert