Raspberry Pistachio Semolina Cake

Name: Raspberry Pistachio Semolina Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 10 servings
Cuisine: Middle Eastern-inspired
Ingredients: 180 g fine semolina; 120 g plain flour; 2 tsp baking powder; 150 g sugar; 200 g Greek yoghurt; 3 eggs; 120 ml vegetable oil; 1 lemon, zest and juice; 150 g raspberries; 50 g pistachios; 100 ml water

A fragrant, syrup-soaked semolina cake with raspberries and pistachios.

Vegetarian (0 ratings)

Prep20 min

Cook40 min

Total1 hr

Serves10

DifficultyMedium

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A fragrant, syrup-soaked semolina cake with raspberries and pistachios. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.

Method

Heat oven to 180°C (160°C fan). Mix semolina, flour and baking powder.
Whisk 100 g sugar, yoghurt, eggs, oil and zest; combine with dry ingredients.
Fold in raspberries, pour into a lined 20 cm tin and bake 35–40 minutes.
Simmer remaining sugar, water and lemon juice for 4 minutes.
Pour syrup over warm cake and top with pistachios.

💡 VeggieTip notes

Let the syrup soak in before slicing.
Frozen raspberries can go in without thawing.

Nutrition (per serving, approx.)

352kcal

7g protein

46g carbs

16g fat

3g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: semolina raspberry pistachio cake

Raspberry Pistachio Semolina Cake

Method

💡 VeggieTip notes

Nutrition (per serving, approx.)

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