Description
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 290
- Sugar: 18g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
