Description
A moist and fragrant Fig and Pistachio Semolina Cake soaked in a citrus-infused syrup with hints of orange blossom or rose water, combining the nutty texture of semolina with chewy dried figs and crunchy pistachios for a delightful Middle Eastern-inspired dessert.
Ingredients
Scale
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
- Preheat and prepare pan: Preheat the oven to 175°C (350°F). Grease a 23 cm (9 inch) round cake pan to ensure the cake doesn’t stick during baking.
- Combine dry ingredients: In a large mixing bowl, mix together the semolina, sugar, baking powder, chopped dried figs, and roughly chopped pistachios until evenly distributed.
- Add wet ingredients and mix batter: Add the plain yogurt, melted butter or ghee, and vanilla extract to the dry mixture. Stir thoroughly until a thick, uniform batter forms ensuring all ingredients are well combined.
- Transfer batter and decorate: Pour the batter into the prepared cake pan and smooth the top with a spatula. Score the batter into diamond or square shapes using a knife, then garnish the top with additional pistachios for texture and presentation.
- Bake the cake: Place the pan in the preheated oven and bake for 30-40 minutes or until the cake turns golden brown. Test doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready.
- Prepare the syrup: 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 a fragrant syrup. Remove from heat and stir in orange blossom or rose water if using for enhanced floral notes.
- Soak the cake with syrup: Once the cake is baked, remove it from the oven and immediately pour the warm syrup evenly over the hot cake. Allow the cake to absorb the syrup as it cools completely before serving to maximize flavor and moisture.
Notes
- Use either fine or medium grind semolina based on availability; fine gives a smoother texture.
- Substitute ghee for butter to deepen the flavor with a nutty richness.
- Scoring the cake before baking helps portion the dessert after it’s done and adds a decorative touch.
- The syrup can be flavored with either orange blossom water or rose water depending on preference or availability.
- Allow the cake to cool fully so the syrup is fully absorbed for the best texture and taste.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to 5 days.
