Pistachio & Semolina Syrup Cake



  • 200ml water
  • 215g caster sugar
  • 2 1/2 tbs fresh lemon juice
  • 1 1/2 teas finely grated lemon rind


  • 160g unsalted pistachio kernels
  • 150g BFFM plain flour
  • 90g BFFM semolina
  • 2 1/2 teas baking powder
  • 150g unsalted soft butter
  • 155g caster sugar
  • 3 eggs
  • 130g greek natural yoghurt
  • chopped pistachios and whipped cream, to serve


  1. Place water, sugar, lemon juice and rind in a small saucepan. Stir over medium heat until sugar dissolves. Bring to the boil, simmer for two minutes or until syrup thickens.
  2. Preheat oven 180°C. Grease and flour dust a round 20cm pan.
  3. Process pistachio kernels until finely ground.
  4. Sift flour, semolina and baking powder into a bowl. Stir in ground pistachios.
  5. Beat the butter and sugar until light and fluffy. Add the eggs, one at a time and beat well.
  6. Stir in flour mixture. Add yoghurt and mix until combined.
  7. Spoon mixture into prepared pan. Bake for 50 minutes.
  8. Use a skewer to pierce holes all through cake. Pour syrup over cake. Set aside to cool.
  9. Serve with Pistachios and cream.
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