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Lemon Honey Pistachio Cardamom Cake

A delectable variation on a Middle Eastern classic! This recipe is adapted from the Moosewood Restaurant New Classics cookbook.
Prep Time30 mins
Cook Time30 mins
Course: Dessert
Cuisine: Middle Eastern
Keyword: cardamom, lemon, pistachio, semolina
Servings: 12


  • Saladmaster 9-inch pan


  • 1/2 c butter or butter substitute I prefer Miyoko's vegan butter.
  • 3/4 c sweetener
  • 3 eggs
  • 1 t vanilla
  • 1 c semolina I enjoy the texture of using couscous rather than semolina flour.
  • 1/2 t cardamon
  • 1/2 t cinnamon
  • 1/4 t salt
  • 1/2 c unsalted pistachios plus 12 whole pistachios
  • 1/2 c nonfat plain yogurt or yogurt substitute
  • 1/4 c water
  • 1/4 c honey
  • 1 t lemon zest
  • 1 T lemon juice



  • Preheat oven to 350
  • Cream butter and sugar, adding eggs (one at a time, beating after each), and vanilla
  • In a separate bowl, combine semolina, cardamom, cinnamon, and salt
  • Grind 1/2 c pistachios (big pieces ok) and add to dry ingredients
  • In alternating batches, add yogurt and dry ingredients to wet, blending well after each addition
  • Spread into prepared pan and bake for 30 minutes (until knife inserted in center comes out clean


  • 5 minutes before cake is done, combine water, honey, lemon juice and peel in a saucepan and heat
  • Pour syrup over cake
  • Cut into squares or triangles, and place one pistachio on each piece