Recipes

Pistachio Semolina Cake

Semolina is the flour product of milling durum wheat. Its high protein and gluten content make it perfect for a sturdy cake like this one. Use a light touch when mixing. This cake works beautifully in a 9 inch cake pan but can also be baked in a loaf pan, just bake for a bit longer. 

Ingredients

3 cardamom pods
150g pistachios
100g almond flour
170g semolina flour
1 1/4 tsp baking powder
1/4 tsp salt
300g butter, cubed + softened
330g sugar
4 eggs
1 tsp lemon zest
1/2 tsp vanilla
citrus or fruity simple syrup, for brushing after baking, optional

Method

  1. Preheat oven to 350F. Grease and line a 9 inch cake pan.
  2. In a food processor blitz cardamom pods and pistachios into a fine flour.
  3. In a large bowl combine pistachio flour and remaining dries; almond flour, semolina flour, baking powder, and salt.
  4. In the bowl of stand mixer paddle butter and sugar together until just combined. We are not trying to work air into the butter, just looking for homogenous mixture.
  5. Add eggs to the butter mixture, one at a time, scraping the sides of the bowl between each addition.
  6. Using a spatula, fold the dries into the butter sugar egg mixture by hand until no more flour bits remain.
  7. Finally, mix in vanilla and lemon zest.
  8. Pour batter into 9 inch cake pan and bake for 40 - 45 minutes, or until a toothpick comes out clean.
  9. Let cool compeltely, and flip on serving plate. Brush the surface with citrus or fruity simple syrup for extra decadence.