Lemon Semolina Cake with Pistachios — Revani
Turkish Middle Eastern delicacy, moist semolina sponge cake drenched in lemon-scented sugar syrup and finished with coconut and pistachios.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 120g sugar, 150ml water, 1 tsp lemon juice, and 0.5 tsp lemon zest in a pan. Whisk 2 eggs with 70g caster sugar. Sift 60g semolina, 30g flour, 0.5 tsp baking powder, and a pinch of salt. Grease and line a 15cm square tin. Preheat oven to 180°C.
Simmer
Heat syrup mixture over medium heat 8–10 minutes until slightly thickened. Keep warm on low heat. Visual cue: liquid coats a spoon lightly.
Build 1
Whisk eggs and sugar with electric mixer 3 minutes until pale, thick, tripled in volume. Fold dry ingredients into eggs in three additions with a spatula, keeping maximum air. Drizzle in 40ml milk, 30ml oil, and 0.5 tsp lemon zest; fold gently to smooth batter.
Bake
Pour batter into prepared tin and smooth the top. Bake at 180°C for 25–28 minutes until golden, springy, and a skewer comes out clean. Immediately pierce the hot cake all over with a skewer.
Finish
Pour hot syrup slowly and evenly over cake, pausing to let it absorb fully. Leave to soak in the tin at least 1 hour until completely saturated. Cut into 8 diamond shapes.
Plate
Arrange 4 diamond pieces per serving on a plate. Scatter 1 tbsp desiccated coconut and 1 tbsp slivered pistachios generously over top. Serve at room temperature.
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