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Fig and Pistachio Semolina Cake Recipe

Fig and Pistachio Semolina Cake Recipe

A delightful Fig and Pistachio Semolina Cake soaked in citrus syrup, featuring the nutty texture of semolina, chewy figs, and crunchy pistachios.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine Middle-Eastern
Servings 12 slices
Calories 250 kcal

Equipment

  • 23 cm (9 inch) round cake pan
  • Mixing bowl
  • saucepan
  • Spatula
  • Knife

Ingredients
  

Cake Ingredients

  • 320 grams semolina fine or medium grind
  • 180 grams granulated sugar
  • 240 grams plain yogurt
  • 115 grams melted butter or ghee
  • 5 grams baking powder about 1 teaspoon
  • 150 grams dried figs chopped
  • 80 grams shelled pistachios roughly chopped (plus extra for garnish)
  • 1 teaspoon vanilla extract

Syrup Ingredients

  • 480 ml water
  • 350 grams granulated sugar
  • 15 ml lemon juice about 1 tablespoon
  • 1 tablespoon orange blossom water or rose water optional

Instructions
 

Instructions

  • Preheat the oven to 175°C (350°F). Grease a 23 cm (9 inch) round cake pan.
  • In a large mixing bowl, mix together the semolina, sugar, baking powder, chopped dried figs, and roughly chopped pistachios until evenly distributed.
  • Add the plain yogurt, melted butter or ghee, and vanilla extract to the dry mixture. Stir thoroughly until a thick, uniform batter forms.
  • Pour the batter into the prepared cake pan and smooth the top with a spatula. Score the batter into diamond or square shapes with a knife and garnish with additional pistachios.
  • Place the pan in the preheated oven and bake for 30-40 minutes or until golden brown. Test doneness by inserting a toothpick in the center.
  • While the cake is baking, combine water, sugar, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes to create syrup. Stir in orange blossom or rose water if using.
  • Once the cake is baked, remove it from the oven and pour the warm syrup evenly over the hot cake. Allow to cool completely before serving.

Notes

Use either fine or medium grind semolina based on availability; substitute ghee for butter for a nuttier flavor. Allow the cake to cool fully before serving for best texture and taste.

Nutrition

Serving: 1slicesCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 100IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Keyword baking, Citrus Syrup, Fig and Pistachio Semolina Cake, Middle Eastern Dessert, Semolina Cake, Vegetarian Dessert
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