Description
A delightful and fragrant Fig and Pistachio Semolina Cake infused with vanilla and a fragrant citrus-scented syrup. This moist, textured cake combines the nuttiness of pistachios and sweetness of dried figs, baked to a golden perfection and soaked in a luscious lemon and orange blossom syrup, making it a perfect dessert for gatherings or special occasions.
Ingredients
Scale
Cake
- 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
- 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 your oven to 175°C (350°F) and grease a 23 cm (9 inch) round cake pan to prevent sticking during baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the semolina, granulated sugar, baking powder, chopped dried figs, and chopped pistachios. Stir well to evenly distribute all dry ingredients.
- Add Wet Ingredients and Combine: Add the plain yogurt, melted butter or ghee, and vanilla extract to the dry mixture. Stir everything together until you achieve a thick, uniform batter without lumps.
- Transfer and Score Batter: Pour the batter into the prepared cake pan and smooth the top with a spatula. Score the batter into diamond or square shapes to facilitate cutting after baking. Garnish the top with extra chopped pistachios for added texture and visual appeal.
- Bake the Cake: Place the cake in the oven and bake for 30-40 minutes or until the top turns golden brown. Test the cake’s doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs attached.
- Prepare the Syrup: While the cake bakes, combine water, granulated sugar, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes to create a flavorful syrup. Remove from heat and stir in orange blossom water or rose water if you’re using it to add a floral aroma.
- Soak the Cake: Once the cake is baked, immediately pour the warm syrup evenly over the hot cake. Allow the syrup to soak in completely as the cake cools, ensuring it becomes moist and aromatic.
Notes
- You can substitute the dried figs with dates or raisins if preferred.
- For a vegan version, replace yogurt with coconut yogurt and butter with vegan margarine, but syrup consistency may vary.
- Make sure to pour syrup while the cake is still hot to absorb more syrup.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Orange blossom or rose water is optional but recommended for authentic Middle Eastern flavor.
