lemon semolina pistachio cake
 
  • 80 grams unsalted pistachios, roughly chopped
  • 150 grams unsalted butter, room temperature
  • 160 grams caster sugar
  • 1 teaspoon vanilla extract
  • 2-3 lemons (175ml of lemon juice and 1 teaspoon lemon zest)
  • 2 eggs
  • 100 grams fine semolina
  • 140 grams self-raising flour
lemon syrup
  • ½ cup caster sugar
  • 50 mls lemon juice
  • 50 mls water
  • icing sugar, to dust
  • double cream, to serve
  1. Preheat oven to 180 degrees celsius. Line an 18 cm round cake tin with baking paper.
  2. Beat the butter and 160 grams of caster sugar in a large bowl using electric beaters, until light and fluffy.
  3. Add the vanilla extract, lemon zest and eggs. Beat until combined.
  4. Add the flour, semolina, semolina and chopped pistachios to the bowl. Fold in the dry ingredients using a large metal spoon, until just combined. Do not over-mix.
  5. Spoon the mixture into the tin and smooth the surface.
  6. Bake for 35 - 40 minutes, or until a skewer comes out clean when inserted into the centre of the cake.
  7. Cool for 10 minutes in the tin, then transfer to a wire rack, placed on a tray.
make the syrup...
  1. Place ½ cup of caster sugar, 50 mls lemon juice and 50 mls water in a small saucepan and stir over a low heat until the sugar has dissolved.
  2. Bring to the boil over a medium heat, then simmer for 5 minutes. Cool slightly.
  3. Pour the syrup over the warm cake.
  4. Dust with icing sugar.
Recipe by Villiers Brown at https://villiersbrown.com/lemon-pistachio-semolina-cake/