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    Home » recipe » Pistachio Semolina Cake Recipe

    Pistachio Semolina Cake Recipe

    Published: Feb 2, 2018 · Modified: Jan 12, 2020 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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    Mildly sweet, super textured and divine, this semolina cake is very delicious and the pistachios.. gives the semolina a new dimension.

    I love the color green, it gives me this optimistic feeling always, in our culture it is the color of growth and prosperity, so I would like for my valentine to be green not red this year 😍.

    A piece of cake on a plate, with Pistachio and Semolina

    When my little one came back from school and saw this settings for my shots, he kept staring at it and told me you have small red hearts and big green hearts, small heart is me and the big green chocolate heart is you and dad ... It was so sweet of him to say this, clever boy.

    A plate of food with a slice of cake on a table, with Pistachio and Chocolate

    It is amazing how we - as parents- mean the world to our kids, they look at us always want to please us and always want to hear encouraging words to uplift their spirits, we are role models for them so we better be careful.

    This Valentine, I encourage you to not let this be just a trend of the day or even the month, do not let this spirit of love fade away. Show some love to not just your sweetheart, extend the love to your family, friends and to fellow humans around the world.

    A couple of years ago, I urged you to show love to the Syrian refugees, but really look around, there are a lot of heart breaking stories and disasters around us. Let's just dream big, of a world without poverty, without wars, without greed, without misery, let's dream of the perfect world and take steps trying to make it that way.

    A close up of a pistachio semolina cake

    Today, I share with you this delicious and easy semolina cake, that is going to brighten anyone's day - whether it is Valentine or not. This easy to make pistachio cake is mildly sweet, textured and tastes nutty with these loads of pistachios in and on top.

    In the Middle East we love semolina or farina. Semolina and Farina are two terms that are used interchangeably , I've tried searching for this many times before when I was making my basbousa and besbes cake recipes. In the Middle East when we say semolina we mean the one with the coarse grains mostly, so in this recipe I've used the coarse one, I've found it here in the farmer's market near by under the name farina cereal. In this recipe you can use either, I like using the coarse grain - known here as farina- as it is gives more texture to the end product.

    A close up of a pistachio semolina cake

    Now I'll leave you with the video and a printable version of the recipe and I hope you'll give this recipe a try... Enjoy!!

    I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!

    Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.

    A piece of cake on a plate, with Pistachio

    Pistachios semolina cake

    A delicious and easy pistachio cake that everyone will enjoy.
    5 from 6 votes
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    Course: Dessert
    Cuisine: Middle East
    Diet: Halal
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 12 servings
    Calories: 134kcal
    Author: Amira

    Ingredients

    • 1 1/2 cup farina (coarse semolina).
    • 1 cup pistachios + more for garnishing - ground.
    • 1/4 cup milk.
    • 3/4 cup sour cream
    • 1/4 cup oil.
    • 3/4 cup sugar
    • 2 teaspoons Baking Powder.
    • 2 eggs
    • A dash of vanilla powder.
    • * Half a can of condensed milk - or more depending on your liking.

    Instructions

    • Pre heat your oven to 350F. Beat the eggs with the vanilla.
    • Add sugar and continue mixing until mixture is pale yellow.
    • Add oil, milk and sour cream and mix well.
    • In a separate bowl, mix the pistachios, semolina and BP, mix well.
    • Add the semolina mixture to the wet mixture and mix.
    • Prepare an oven dish then pour the mixture into the dish.
    • Bake for 30 - 40 minutes.
    • Drizzle with condensed milk while it is still hot and garnish with more pistachios.

    Notes

    * You can use simple syrup or honey as well.

    Nutrition

    Calories: 134kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 95mg | Potassium: 38mg | Fiber: 1g | Sugar: 13g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @AmirasPantry or tag #AmirasPantry!

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    About Amira

    I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

    Reader Interactions

    Comments

    1. ann

      November 02, 2021 at 4:32 am

      Read through a few times. Size of baking dish ? 9×13 ? 8×10 ? 9x9?

      Reply
      • Amira

        November 04, 2021 at 9:35 am

        Ann, this is a 13x9 pyrex pan.

        Reply
    2. Sneha

      February 08, 2020 at 9:03 am

      Can the eggs be replaced in this recipe for something else, Amira Ma'am?

      Reply
      • Amira

        February 10, 2020 at 10:49 pm

        Sneha, I am not sure I haven't tried this before.

        Reply
    3. Donna Quigley

      January 06, 2020 at 4:37 am

      Hi Amira, a blessed/happy New Year!
      I’ve been unemployed for too long and have need to supplement my income. So, I’m seriously thinking about making for selling some of your recipes at a weekly indoor Farmers’ market. I was wondering if you would be happy to include some ’notes/tips’ at the end of your recipes regarding the possibility of freezing the product/cooking from frozen or defrost first, how to reheat, storage, how long the product keeps. It’d be mainly your cakes, breads/dough items to start with.
      This might be too great an ‘ask’, and I will fully understand ‘no’ from a very busy wife and mum. However, I’m hopeful you’ll say ‘yes’. Perhaps, you’ve already added ’tips/notes’ to some of your recipes that I haven’t discovered, as yet.
      Looking forward to hearing from you whatever you decide. Really enjoy your site and I’m getting better at the fatayer dough products.
      Yours sincerely,
      Donna

      Reply
    4. Rocio Herzzi

      December 22, 2019 at 7:50 am

      5 stars
      Thank you, Amira for this wonderful recipe. My friends made a Lebanese dinner and I had to bring dessert. I made this cake and everyone LLOVE it. Just amazing.

      Reply
      • Amira

        December 22, 2019 at 12:14 pm

        Rocio, thank you so much for trying this recipe and for your feedback. I am happy that you all loved it.

        Reply
    5. Maral

      June 14, 2019 at 6:30 pm

      5 stars

      Love this recipe!
      I added 1/2 tsp Orange blossom water,I’ll add 1 tsp next tine...and there WILL be a next time!

      Reply
      • Amira

        June 17, 2019 at 12:52 pm

        Thank you Maral for your comment and photo. It looks so delicious and I am happy you liked it.

        Reply
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    I’m overjoyed that you have stopped by! This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends. Read More…

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