Pistachio and Semolina Syrup Cake Recipe - Ben Furney Flour Mill

Pistachio & Semolina Syrup Cake

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November 10, 2018
Hedgehog Slice
November 26, 2018

Pistachio & Semolina Syrup Cake

This Pistachio and Semolina Syrup Cake recipe is simple, yet delicious!

Ingredients

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

Cake

  • 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

Method

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