Ingredients
For the Cake:
2 cups fine semolina
1 cup plain Greek yogurt
3 large eggs
¾ cup granulated sugar
½ cup melted butter
½ cup fresh orange juice
1 tablespoon orange zest
1 teaspoon vanilla extract
1½ teaspoons baking powder
¼ teaspoon salt
⅓ cup crushed pistachios
For the Orange Syrup:
½ cup fresh orange juice
½ cup granulated sugar
1 teaspoon orange zest
1 teaspoon lemon juice
For Garnishing:
¼ cup crushed pistachios
Fresh orange zest
👩🍳 Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and lightly dust it with semolina.
In a large bowl, whisk together the eggs and sugar until slightly lighter and creamy.
Add the yogurt, melted butter, orange juice, orange zest and vanilla. Mix until well combined.
Add the semolina, baking powder and salt. Stir gently until you have a thick, smooth batter.
Fold in the crushed pistachios.
Pour the batter into the prepared cake pan and smooth the top.
Bake for approximately 35–45 minutes, or until the top is deeply golden and a toothpick inserted in the center comes out mostly clean.
While the cake is baking, prepare the syrup. Add the orange juice, sugar, orange zest and lemon juice to a small saucepan.
Bring to a gentle simmer and cook for about 5 minutes, stirring occasionally, until the sugar dissolves and the syrup becomes slightly thickened.
Remove the cake from the oven and immediately pour the warm orange syrup slowly over the hot cake.
Let the cake rest for 20–30 minutes so it can absorb the syrup and become beautifully moist.
Sprinkle generously with crushed pistachios and fresh orange zest.
Slice, serve and enjoy! 🍊💚
🍊 Golden Orange Semolina Cake with Pistachios
