Dessert
Orange Blossom & Pistachio Semolina Cake with Candied Citrus
A traditional Middle Eastern-Moroccan cake: finely ground semolina and almonds, oil-based (keeping it moist), infused with orange blossom water and a whisper of cardamom. Baked in a pan, cut into squares, and immediately drenched in a fragrant orange-honey syrup. Topped with a cascade of chopped pistachios and thin candied orange peel. Delicate, perfumed, not overly sweet.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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