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    Semolina pistachio cake with lemon syrup

    Semolina pistachio cake with lemon syrup

    Semolina pistachio cake with lemon syrup

    A beautiful and  textured  syrup cake that finishes off on a zesty note! Try this Semolina pistachio cake with lemon syrup this weekend as the perfect Sunday bake. 

    SERVES 12 / PREP TIME 25 min / COOK TIME 45 minutes

    INGREDIENTS

    • 150 g butter, softened
    • 1 tsp vanilla essence
    • 1 tbsp finely grated lemon rind
    • 1 cup caster sugar
    • 3 eggs
    • 1 cup semolina flour
    • ¾ cup self-raising flour
    • ⅓ cup coarsely chopped pistachios

     

    LEMON SYRUP

    • 1 cup caster sugar
    • ½ cup water
    • ⅓ cup lemon juice

     

    METHOD
    PREHEAT oven to 180℃. Grease and line a 20cm ring pan.

    COMBINE butter, vanilla, lemon rind and sugar and beat until fluffy. Add the eggs one at a time, beating well in between each addition. Sift in the flours and fold through. 

    SPOON mixture into pan and smooth over. Scatter pistachios over the top.

    BAKE for 40 minutes until lightly golden. Set aside to cool in pan for 10 minutes before turning out onto a wire rack.

    LEMON SYRUP

    ADD syrup ingredients to a pot over medium heat and stir until sugar dissolves. Bring to the boil and cook for 4 minutes without stirring until slightly thick.

    ASSEMBLE

    USING a skewer, prick holes ¾ down the cake. Pour syrup over surface and allow to soak into the cake.

     

    <FOOD TEAM TIP> Enjoy this cake on the day of baking for the perfect zesty treat.

    Print Recipe

    Semolina pistachio cake with lemon syrup

    Serves: Serves 4
    Prep Time: 25 minutes Total Time: 45 minutes

    Ingredients

    • 150 g butter, softened
    • 1 tsp vanilla essence
    • 1 tbsp finely grated lemon rind
    • 1 cup caster sugar
    • 3 eggs
    • 1 cup semolina flour
    • ¾ cup self-raising flour
    • ⅓ cup coarsely chopped pistachios
    • Lemon syrup
    • 1 cup caster sugar
    • ½ cup water
    • ⅓ cup lemon juice

    Instructions

    1

    Preheat oven to 180℃. Grease and line a 20cm ring pan.

    2

    Combine butter, vanilla, lemon rind and sugar and beat until fluffy. Add the eggs one at a time, beating well in between each addition. Sift in the flours and fold through. 

    3

    Spoon mixture into pan and smooth over. Scatter pistachios over the top.

    4

    Bake for 40 minutes until lightly golden. Set aside to cool in pan for 10 minutes before turning out onto a wire rack.

    For the lemon syrup

    5

    Add syrup ingredients to a pot over medium heat and stir until sugar dissolves. Bring to the boil and cook for 4 minutes without stirring until slightly thick.

    To assemble

    6

    Using a skewer, prick holes ¾ down the cake. Pour syrup over surface and allow to soak into the cake.

     

    Did you make this recipe? Tag us on Instagram @foodandhomesa!

    ALSO SEEN https://www.foodandhome.co.za/recipes/mustard-horseradish-roast-beef

    Mustard & horseradish roast beef

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    Author

    A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.

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