Orange semolina cake with a pistachio finish
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Semolina gives this small cake a tender grain that remains noticeable beneath the orange syrup. The finish should glisten rather than drip. A scattering of pistachios supplies colour and a little crunch; it does not need a thick layer of icing.
For 8 modest slices from a 20cm round tin, use 100g fine semolina; 100g plain flour; 2 teaspoons baking powder; ⅛ teaspoon fine salt; 120g caster sugar; 2 medium eggs; 150g plain yogurt; 80ml neutral oil; finely grated zest of 1 unwaxed orange; and 40ml orange juice. For the syrup, use 60ml orange juice and 40g caster sugar. Finish with 25g chopped unsalted pistachios. Contains wheat, eggs, milk and pistachios.
Heat the oven to 180°C conventional/160°C fan. Grease the tin and line its base with baking paper. Mix semolina, flour, baking powder and salt in one bowl. In another, whisk sugar, eggs, yogurt, oil, zest and 40ml juice until combined. Fold in the dry ingredients just until no pockets of flour remain. Pour into the tin and level gently.
Bake for 35–45 minutes, until the centre springs back lightly and a skewer inserted in it comes out without wet batter. While it bakes, simmer the syrup ingredients in a small saucepan for 2 minutes. Leave the cake in its tin for 10 minutes, prick lightly with a skewer, then spoon the warm syrup evenly over it. Let cool before unmoulding and scattering with pistachios.
Allow about 1½ hours including cooling. Use fine semolina: coarse grains change the texture and may need a different recipe. Slice with a sharp knife once the syrup has settled. Refrigerate the cooled cake covered within 2 hours and use within 48 hours; add a few fresh orange slices to the cake or individual plates just before serving, rather than storing them on top.