Pistachio Semolina Cake Recipe 

Semolina is  coarse flour made from durum wheat, a hard type of wheat. When ground into a flour, durum wheat is known as semolina and used all over the world in bread, pasta, and porridge. This flour is darker and more golden in color than all-purpose flour. 

Semolina is high in protein and fiber, It’s also high in B vitamins. 

Pistachio semolina cake is a mildly sweet, super textured and divine  cake .It tastes nutty with  loads of pistachios in and on top. These pistachios give the semolina a new dimension. 

I love the color green, in our culture it is the color of growth and prosperity. 

 

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 

Preheat 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 Baking Powder, 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.

 

Lara Khouli