Description
A soft semolina cake infused with saffron and studded with chopped pistachios, this cake absorbs a light syrup for moistness.
Ingredients
Scale
- 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