why make this recipe
This cake is simple, sweet, and full of nuts and saffron. It uses common pantry items and a few special spices. The cake soaks up a light syrup and stays moist. If you like nutty treats and soft textures, you will enjoy this cake. You can also try other pistachio ideas like pistachio pesto pasta with burrata for a savory match.
introduction
This Saffron Pistachio Semolina Cake is a soft semolina cake with chopped pistachios and saffron flavor. It bakes until golden and then gets a simple syrup poured over it. The cake is easy to make and fits a small family or guests. If you like desserts with nuts, try this and other pistachio dishes such as pistachio pesto pasta with burrata for more ideas.
how to make Saffron Pistachio Semolina Cake
Follow the simple steps below. The cake is mixed in one bowl and then baked. After baking, pour cooled syrup on top so the cake soaks it up.
Ingredients :
1 cup semolina, 1 cup sugar, 1 cup yogurt, 1/2 cup melted butter, 1/2 cup milk, 1/2 teaspoon baking powder, 1/4 teaspoon saffron threads, 1/2 cup chopped pistachios, 1/2 teaspoon vanilla extract, 1/4 cup water (for syrup), 1/4 cup sugar (for syrup), 1 tablespoon lemon juice (for syrup)
Directions :
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- In a large bowl, combine semolina, sugar, yogurt, melted butter, milk, baking powder, saffron, pistachios, and vanilla extract. Mix until well blended.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake for about 30-35 minutes or until golden brown.
- While the basbousa is baking, prepare the syrup by boiling water, sugar, and lemon juice together for 10 minutes. Remove from heat and let cool.
- Once the basbousa is done, pour the cooled syrup evenly over the hot cake.
- Let it absorb the syrup for at least 30 minutes before cutting.
- Serve warm or at room temperature. Enjoy!
how to serve Saffron Pistachio Semolina Cake
Cut the cake into squares or diamonds. Serve warm or at room temperature. Add extra chopped pistachios on top for crunch. A dollop of plain yogurt or a scoop of vanilla ice cream goes well with it.
how to store Saffron Pistachio Semolina Cake
Keep the cake in an airtight container. Store at room temperature for 1–2 days. For longer storage, refrigerate up to 5 days. Reheat lightly before serving to bring back softness.
tips to make Saffron Pistachio Semolina Cake
- Use good quality saffron for best color and aroma.
- Let the syrup cool before pouring it over the hot cake so it soaks in well.
- Chop pistachios by hand for uneven pieces and a better texture.
- For more pistachio recipe ideas, check a simple savory option like pistachio pesto pasta with burrata.
variation (if any)
- Add a teaspoon of orange blossom water or rose water to the syrup for floral notes.
- Replace half the pistachios with almonds or coconut for a different texture.
- Make mini cakes by using muffin tins and reduce bake time to 15–20 minutes.
FAQs
Q: Can I use fine semolina or coarse semolina?
A: Both work. Coarse semolina gives more bite. Fine semolina makes a softer cake.
Q: Can I skip saffron?
A: Yes. The cake will still be good without saffron. You can add a little vanilla or orange zest instead.
Q: Do I need to refrigerate the cake after adding syrup?
A: Not right away. You can keep it at room temperature for 1–2 days in an airtight container. Refrigerate if you keep it longer.
Q: Can I make the syrup sweeter or less sweet?
A: Yes. Adjust sugar in the syrup to your taste, but keep some lemon juice for balance.
Conclusion
This Saffron Pistachio Semolina Cake is a simple, tasty dessert with a soft texture and nutty flavor. For a classic basbousa recipe and a video guide, see Egyptian Basbousa (Semolina Cake) + Video – Silk Road Recipes.
Print
Saffron Pistachio Semolina Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A soft semolina cake infused with saffron and studded with chopped pistachios, this cake absorbs a light syrup for moistness.
Ingredients
- 1 cup semolina
- 1 cup sugar
- 1 cup yogurt
- 1/2 cup melted butter
- 1/2 cup milk
- 1/2 teaspoon baking powder
- 1/4 teaspoon saffron threads
- 1/2 cup chopped pistachios
- 1/2 teaspoon vanilla extract
- 1/4 cup water (for syrup)
- 1/4 cup sugar (for syrup)
- 1 tablespoon lemon juice (for syrup)
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- Combine semolina, sugar, yogurt, melted butter, milk, baking powder, saffron, pistachios, and vanilla extract in a large bowl until well blended.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake for about 30-35 minutes or until golden brown.
- Prepare the syrup by boiling water, sugar, and lemon juice together for 10 minutes. Remove from heat and let cool.
- Pour the cooled syrup evenly over the hot cake.
- Let it absorb the syrup for at least 30 minutes before cutting.
- Serve warm or at room temperature.
Notes
Use good quality saffron for the best color and aroma. Store in an airtight container at room temperature for 1-2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: semolina cake, saffron cake, pistachio dessert, Middle Eastern dessert, easy cake recipe