Description
A decadent Middle Eastern semolina cake filled with pistachio cream, soaked in floral orange‑blossom syrup, and topped with crushed pistachios.
Ingredients
2 cups semolina
½ cup flour
1 cup sugar
1 cup yogurt
½ cup melted butter
1 tsp baking powder
½ tsp vanilla extract
1 cup pistachio paste
½ cup heavy cream
1 tsp rosewater
1 cup sugar (syrup)
1 cup water (syrup)
2 Tbsp orange blossom water
Zest of 1 orange
½ cup crushed pistachios
Instructions
1. Preheat oven to 350°F. Mix semolina, flour, sugar, baking powder. Stir in yogurt, butter, vanilla. Press half into pan. Mix pistachio paste, cream, rosewater; spread over base. Cover with remaining batter. Score top. Bake 30‑35 mins until golden. Simmer sugar and water; add orange blossom and zest. Pour hot syrup over hot cake. Cool fully, slice, garnish with pistachios.
Notes
Pour syrup while cake is hot for best absorption.
Can substitute rosewater for orange blossom water.
Freeze unfrosted for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg