Pistachio Semolina Cake

I have been working on this recipe for 2 years to get the perfect moist cakey texture. My secret (not anymore 😋) ingredient is semolina. Divine at every bite. Moreish in every way. Baked at the right temperature for the right duration, this can be your creation.


1 cup cake flour or for-all-purposes flour

1 1/4 cup ground pistachio

1/2 cup semolina

1 cup white sugar

3 eggs

200 ml corn/ sunflower/canola oil

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla essence

1 tsp green coloring

butter for pan greasing and baking parchment

1/2 cup white chocolate chips

2 TBSP milk


-using a mixer, mix eggs, add sugar, and oil. Add vanilla and green coloring.

-preheat oven to 160 C (or 150 C if you have a small oven).

-mix all dry ingredients and start adding them to the wet ingredients while mixing slowly.

-fold in white chocolate.

-grease pan, and line it with baking parchment while cutting additional edges.

-pour batter in and bake for 1 hour and 15 minutes, or until a tooth pick comes out clean when poking into the cake.


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