Pistachio and Apricot Semolina Cake
This pistachio and apricot semolina cake is a delicious and easy-to-make dessert. The semolina flour gives the cake a slightly nutty flavor and a tender crumb. The pistachios and apricots add sweetness and a pop of color. This cake is perfect for any occasion.
The history of semolina cake is a long and winding one. It is believed that the first semolina cakes were made in ancient Greece. The Greeks used semolina flour, which is made from durum wheat, to make a variety of cakes and pastries. These cakes were often sweetened with honey or fruit. Over time, semolina cake spread to other parts of the Mediterranean region and eventually to Europe. In the Middle Ages, semolina cake was a popular dessert among the wealthy. It was often served at banquets and other special occasions. Today, semolina cake is still enjoyed all over the world. It is a simple and delicious dessert that can be made with a variety of different ingredients. This pistachio and apricot semolina cake is a modern take on a classic dessert. The pistachios and apricots add a unique flavor and sweetness to the cake. This cake is sure to be a hit with your family and friends.
Pistachio and Apricot Semolina Cake Pistachio and Apricot Semolina Cake Pistachio and Apricot Semolina Cake Pistachio and Apricot Semolina Cake
Prep time: 15 | Cook time: 35 | Serves: 8
Ingredients
  • 1 cup semolina flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped pistachios
  • 1/2 cup chopped dried apricots
  • 1/2 cup milk
  • 1/4 cup olive oil
  • 1/2 teaspoon vanilla extract
  • 1 egg, beaten
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. Combine the semolina flour, sugar, baking powder, and salt in a large bowl.
  3. Stir in the pistachios and apricots.
  4. In a separate bowl, whisk together the milk, olive oil, vanilla extract, and egg.
  5. Add the wet ingredients to the dry ingredients and stir until just combined.
  6. Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for a few minutes before inverting it onto a wire rack to cool completely.
Why It Works
  • The semolina flour gives the cake a slightly nutty flavor and a tender crumb.
  • The pistachios and apricots add sweetness and a pop of color.
  • The olive oil makes the cake moist and flavorful.
  • The vanilla extract adds a touch of sweetness and flavor.
  • The egg helps to bind the ingredients together and gives the cake a slightly fluffy texture.