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Lemon Honey Pistachio Cardamom Cake

A delectable variation on a Middle Eastern classic, adapted from the Moosewood Restaurant cookbook — semolina and ground pistachios give this cake a wonderfully tender crumb, and a warm honey-lemon syrup soaks in for extra moisture. A potluck favorite for good reason.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 49 minutes
Servings: 12 people
Course: Dessert
Cuisine: Middle Eastern
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup butter or vegan butter substitute
  • ¾ cup sweetener (date sugar or coconut sugar recommended)
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup semolina (or couscous, or fonio millet for a wheat-free option)
  • ½ teaspoon cardamom
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted pistachios, plus 12 whole pistachios for garnish
  • ½ cup plain yogurt or dairy-free substitute
  • ¼ cup water
  • ¼ cup honey
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups
  • Measuring spoons
  • Food processor or spice grinder
  • 9-inch cake pan
  • Small saucepan
  • Cooling rack

Method
 

  1. Preheat oven to 350°F.
  2. Cream butter and sugar, adding eggs one at a time and beating after each, then vanilla.
  3. In a separate bowl, combine semolina, cardamom, cinnamon, and salt. Grind ½ cup pistachios (large pieces are fine) and add to the dry mixture.
  4. Alternate adding yogurt and dry ingredients to the wet mixture, blending well after each addition.
  5. Spread into the prepared pan and bake 30 minutes, until a knife inserted in the center comes out clean.
  6. Five minutes before the cake is done, combine water, honey, lemon juice, and zest in a saucepan and heat.
  7. Pour syrup over the finished cake. Cut into squares or triangles and top each with a whole pistachio.

Notes

Serves 12.