Semolina Cake Recipe
4 large eggs
150g caster sugar
125ml vegetable oil
110g plain flour
110g semolina
11⁄2 teaspoons baking powder
pinch of salt
175g pistachios, finely ground
1 teaspoon grated lemon zest
2 tablespoons pistachios, chopped
For the syrup
300g honey
250ml water
1 tablespoon lemon juice
Directions:
Preheat the oven to 180°C.
Place the eggs and sugar in a large bowl, and beat together with an electric mixer on high speed for about 5 minutes. Reduce the speed and slowly pour in the vegetable oil.
Tip in the flour, semolina, baking powder and salt, and mix well until the mixture comes together. Fold in the ground pistachios and lemon zest.
Pour the cake mixture into a greased 24cm springform tin and bake in the oven for 30-35 minutes.
Meanwhile, make the syrup by stirring the honey, water and lemon juice in a saucepan and placing over a high heat. Leave the syrup to boil and reduce by half, which takes about 10 minutes.
Use a skewer to poke deep holes in the cake while it is still hot. Drizzle half of the syrup evenly over the top, allowing it to be absorbed, then pour over the remaining syrup. Leave to cool completely, then sprinkle with the chopped pistachios and serve.
150g caster sugar
125ml vegetable oil
110g plain flour
110g semolina
11⁄2 teaspoons baking powder
pinch of salt
175g pistachios, finely ground
1 teaspoon grated lemon zest
2 tablespoons pistachios, chopped
For the syrup
300g honey
250ml water
1 tablespoon lemon juice
Directions:
Preheat the oven to 180°C.
Place the eggs and sugar in a large bowl, and beat together with an electric mixer on high speed for about 5 minutes. Reduce the speed and slowly pour in the vegetable oil.
Tip in the flour, semolina, baking powder and salt, and mix well until the mixture comes together. Fold in the ground pistachios and lemon zest.
Pour the cake mixture into a greased 24cm springform tin and bake in the oven for 30-35 minutes.
Meanwhile, make the syrup by stirring the honey, water and lemon juice in a saucepan and placing over a high heat. Leave the syrup to boil and reduce by half, which takes about 10 minutes.
Use a skewer to poke deep holes in the cake while it is still hot. Drizzle half of the syrup evenly over the top, allowing it to be absorbed, then pour over the remaining syrup. Leave to cool completely, then sprinkle with the chopped pistachios and serve.
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