Pistachio and Limecello Semolina Cake

This delightful cake combines the nutty richness of pistachios with the vibrant tang of limecello, creating a dessert that is both flavorful and refreshing.

Prep time: 15 | Cook time: 30 | Serves: 8

Ingredients

• 1 1/2 cups semolina flour
• 1/2 cup finely ground pistachios
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup limecello
• 1/2 cup olive oil, plus more for greasing the pan
• 2 eggs

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan.
2. In a large bowl, whisk together the semolina flour, pistachios, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the limecello, olive oil, and eggs.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
7. Serve with whipped cream or fresh berries, if desired.