Dessert

Honey Semolina Cake with Toasted Pistachios & Pomegranate Syrup

Name: Honey Semolina Cake with Toasted Pistachios & Pomegranate Syrup
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 2 servings
Ingredients: 1 cup fine semolina flour; 1/2 cup all-purpose flour; 1/2 cup unsweetened Greek yogurt; 1/4 cup extra-virgin olive oil; 1/3 cup honey, plus 2 tbsp for syrup; 1 large egg; Zest of 1 orange; 1 tsp vanilla extract; 1 tsp baking powder; 1/2 tsp ground cinnamon; 1/4 tsp ground cardamom; Pinch of fine sea salt; For the syrup:; 1/4 cup honey; 2 tbsp pomegranate molasses; 1/4 cup water; 1/2 tsp rose water; 1 stick cinnamon (or 1/4 tsp ground); For topping:; 1/3 cup roasted salted pistachios, roughly chopped; Fleur de sel

A confident Moroccan classic refined: dense, fragrant semolina cake infused with cinnamon, vanilla, and orange zest, made tender with yogurt and olive oil. Baked until golden and springy. Immediately soaked with a warm honey-pomegranate syrup (reduced pomegranate molasses, honey, rose water), then topped with toasted crushed pistachios and a whisper of fleur de sel.

1197calper serving 27gprotein 188gcarbs 40gfat 15min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this