Pistachio and Almond Semolina Cake

This fragrant and nutty cake is a beautiful balance of sweet and savory, with a tender crumb and a crisp, golden-brown crust. The combination of semolina, ground almonds, and pistachios gives the cake a complex flavor and texture, while the olive oil keeps it moist and tender. This cake is perfect for a mid-afternoon snack or as a dessert after a meal.

This cake is inspired by the traditional Middle Eastern dessert, semolina cake. Semolina cake is a popular dish in many countries, and there are many different variations on the recipe. This particular version is made with a combination of semolina, ground almonds, and pistachios, which gives it a unique flavor and texture. The olive oil in the batter helps to keep the cake moist and tender, and the cinnamon and cardamom add a warm, spicy flavor.

Prep time: 15 | Cook time: 45 | Serves: 8

Ingredients

• 2 cups fine semolina
• 1 cup ground almonds
• 1 cup shelled pistachios, chopped
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/2 cup olive oil, plus extra for greasing

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch (23-cm) round baking pan and line it with parchment paper.
2. In a large bowl, whisk together the semolina, ground almonds, pistachios, sugar, baking powder, cinnamon, and cardamom.
3. Add the olive oil and stir until the mixture is well combined.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Remove from the oven and let cool for 10 minutes before inverting onto a wire rack to cool completely.
7. Serve and enjoy!

Why It Works

• The combination of semolina, ground almonds, and pistachios gives the cake a complex flavor and texture.
• The olive oil in the batter helps to keep the cake moist and tender.
• The cinnamon and cardamom add a warm, spicy flavor to the cake.