This pistachio semolina cake is a beautifully textured dessert with a mild sweetness and a rich nutty flavor. Made with coarse semolina and ground pistachios, it has a unique crumb that feels both hearty and tender. Finished with a drizzle of condensed milk, this cake is simple, comforting, and perfect for sharing on any occasion.
Why You’ll Love This Recipe
This recipe is easy to prepare with basic pantry ingredients and delivers impressive flavor and texture. The combination of semolina and pistachios creates a satisfying bite that is different from regular flour cakes. It is not overly sweet, making it ideal as a dessert or even alongside a cup of tea or coffee. You can also customize the sweetness and topping to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups coarse semolina (farina)
1 cup pistachios, finely ground, plus extra for garnishing
¾ cup granulated sugar
2 teaspoons baking powder
2 large eggs
¼ cup neutral vegetable oil
¼ cup milk
¾ cup sour cream
½ teaspoon vanilla powder or vanilla extract
½ cup sweetened condensed milk, for drizzling (adjust to taste)
Directions
Preheat the oven to 350°F (180°C). Lightly grease a medium baking dish and set aside.
In a mixing bowl, beat the eggs with the vanilla until combined. Add the sugar and continue beating until the mixture becomes pale yellow.
Add the oil, milk, and sour cream to the egg mixture and mix until smooth and well incorporated.
In a separate bowl, combine the ground pistachios, semolina, and baking powder. Mix thoroughly.
Gradually add the dry ingredients to the wet ingredients, stirring until a uniform batter forms.
Pour the batter into the prepared baking dish and smooth the top evenly.
Bake for 30 to 40 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
While the cake is still hot, drizzle the condensed milk evenly over the surface. Garnish with additional ground or chopped pistachios. Allow the cake to cool slightly before slicing and serving.
Servings and timing
This recipe makes approximately 9 to 12 servings, depending on slice size.
Preparation time is about 15 minutes. Baking time is 30 to 40 minutes. Total time from start to finish is around 50 to 55 minutes.
Variations
You can replace the condensed milk topping with simple sugar syrup or honey for a lighter finish. Adding a pinch of cardamom or ground cinnamon to the batter gives a warm aromatic note. For extra texture, sprinkle chopped pistachios or almonds on top before baking. If you prefer a less sweet cake, reduce the sugar slightly and use a lighter drizzle on top.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for a few seconds until just heated through. The cake can also be enjoyed cold straight from the refrigerator.
FAQs
Can I use fine semolina instead of coarse?
Yes, fine semolina can be used, but the cake will have a softer and less textured crumb compared to using coarse semolina.
Can I make this cake without pistachios?
You can substitute pistachios with almonds or walnuts, but the flavor will change accordingly.
Is this cake very sweet?
No, it is mildly sweet. You can adjust the sweetness by adding more or less condensed milk on top.
Can I use yogurt instead of sour cream?
Yes, plain full-fat yogurt works well as a substitute for sour cream.
What size baking dish should I use?
An 8-inch square or similar-sized baking dish works well for this recipe.
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance and stored covered in the refrigerator.
How do I know when the cake is done?
The cake is done when the top is set and a toothpick inserted into the center comes out clean.
Can I freeze this cake?
Yes, you can freeze it without the condensed milk topping for up to 2 months. Thaw and drizzle before serving.
Can I reduce the oil in this recipe?
You may slightly reduce the oil, but it helps keep the cake moist, so avoid reducing it too much.
What can I serve with pistachio semolina cake?
It pairs beautifully with tea, coffee, or a light dusting of powdered sugar on top.
Conclusion
Pistachio semolina cake is a delightful dessert that brings together simple ingredients and rich flavor. With its nutty taste, unique texture, and gentle sweetness, it is a recipe worth keeping in your collection. Whether served for a special occasion or as an everyday treat, this cake is sure to brighten the table and please everyone who tries it.
Pistachio Semolina Cake is a tender, nutty dessert made with coarse semolina and ground pistachios, topped with a drizzle of sweetened condensed milk for added richness. It’s a unique and comforting treat that’s perfect for tea time or casual celebrations.
Ingredients
1 ½ cups coarse semolina (farina)
1 cup pistachios, finely ground, plus extra for garnishing
¾ cup granulated sugar
2 teaspoons baking powder
2 large eggs
¼ cup neutral vegetable oil
¼ cup milk
¾ cup sour cream
½ teaspoon vanilla powder or vanilla extract
½ cup sweetened condensed milk, for drizzling (adjust to taste)
Instructions
Preheat the oven to 350°F (180°C). Lightly grease a medium baking dish.
In a mixing bowl, beat the eggs with vanilla until combined. Add sugar and beat until pale and fluffy.
Mix in the oil, milk, and sour cream until smooth.
In a separate bowl, combine semolina, ground pistachios, and baking powder. Mix well.
Gradually stir the dry ingredients into the wet mixture until a uniform batter forms.
Pour the batter into the prepared dish and smooth the top.
Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
While hot, drizzle with condensed milk and garnish with extra pistachios. Let cool slightly before slicing and serving.
Notes
Fine semolina can be used for a softer texture.
Substitute pistachios with almonds or walnuts if preferred.
Add cardamom or cinnamon for a spiced variation.
Replace condensed milk with honey or sugar syrup for a lighter finish.
Top with chopped nuts before baking for extra crunch.
