Wheat semolina and pistachio cake

1 Mold

Half

2h

For today we have a delicious dessert that will be prepared with wheat semolina, for those who do not know , wheat semolina is a type of coarse flour that has undergone little grinding , with this we can prepare delicious dishes, both sweet and savory, from couscous and lasagna to desserts like today's star, our wheat semolina and pistachio cake . The origin of the recipe for the wheat semolina and pistachio cake is not very clear, although it may be of Arabic origin due to the use of semolina flour. What is true is that it is a dessert that is quite widespread in our gastronomy and in much of the European continent, with recipes dating back to the beginning of the year 1600. The cake is made up of traditional ingredients such as egg, sugar, oil, yogurt and of course wheat semolina and for the topping we have selected honey and pistachio to give a touch of energy to our day. As you can see, they are ingredients that are easy to find on the market so you won't have any problems when buying them. Do you want to eat a piece of the cake? So, let's get down to business and start preparing the wheat semolina and pistachio cake with the easy recipe that we bring you today. . . Ingredients (1 mold of 24 cm diameter)

• 5 eggs
• 200 g sugar
• zest of 1 lemon
• zest of 1 orange
• 200 ml mild oil
• 285 g creamy yogurt
• 75 g ground almonds
• 200 g fine wheat semolina
• 150 g loose flour
• 10 g chemical yeast
• a pinch of salt

For coverage:

• 150 g peeled raw pistachios
• 150 ml lemon honey
• juice of half a lemon
• juice of half an orange

Preparation (2 hours approx.): 1. Heat the oven to 180ºC. 2. Beat the eggs with the sugar until it becomes a foamy cream. 3. Add the zest of a lemon and an orange. Beat again until everything is integrated. 4. Without stopping beating, add the oil little by little. 5. Add the yogurt and beat well until everything is well mixed. 6. Add the almond flour and mix until there are no lumps. 7. Finally, add the semolina, flour and salt and mix with a silicone spatula with gentle movements until the dough is homogeneous and without lumps. 8. Grease and flour a mold of about 24 cm in diameter and pour the dough. 9. Bake the cake for about 35 minutes or until a toothpick inserted in it comes out clean. 10. Let the cake cool inside the mold. For coverage: 11. Lightly chop the pistachios and toast them in a pan. 12. Add honey and mix well. 13. Add the lemon and orange juice and let it boil over low heat for 2 minutes. Final assembly: 14. With a thin, sharp knife, make incisions all over the cake, so when the coverage is poured, it will be absorbed. 15. Without removing the cake from the mold, pour the syrup and pistachio topping all over the cake. 16. Let the cake rest for about 20 minutes and unmold. Enjoy!