Sweet Semolina Cake with Pistachios

This semolina cake is moist and flavorful, with a delicate crumb and a hint of lemon. The pistachios add a touch of crunch and nutty flavor. It's the perfect cake for breakfast, lunch, or a snack.

Semolina cake is a classic dessert that has been enjoyed for centuries. It is believed to have originated in the Middle East, and it is now popular all over the world. This particular recipe is a variation on the classic semolina cake, and it includes the addition of pistachios and lemon zest. The pistachios add a touch of crunch and nutty flavor, while the lemon zest adds a hint of brightness and acidity. The result is a cake that is both delicious and refreshing.

Prep time: 15 | Cook time: 40 | Serves: 8

Ingredients

• 2 cups fine semolina
• 1 1/2 cup white sugar
• 2 tsp baking powder
• 1 cup buttermilk, at room temperature
• 1/2 cup melted unsalted butter
• 1/2 cup coarsely chopped pistachios
• zest of 1 lemon
• juice of 1 lemon

Instructions

1. Preheat oven to 350°F and grease and flour a 9-inch loaf pan.
2. Combine all ingredients in a large bowl and stir until just combined. Do not overmix.
3. Pour batter into prepared pan and bake for around 40 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool cake in pan for 10 minutes before transferring to a wire rack to cool completely.
5. Serve and enjoy!

Why It Works

• The use of fine semolina flour gives the cake a delicate crumb.
• The buttermilk helps to keep the cake moist.
• The melted butter adds richness and flavor.
• The pistachios add a touch of crunch and nutty flavor.
• The lemon zest adds a hint of brightness and acidity.