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Honey-Soaked Semolina Triangles with Pistachios Recipe

Honey-Soaked Semolina Triangles with Pistachios Recipe
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★★★★★

4.9 from 21 reviews

Honey-Soaked Semolina Triangles with Pistachios is a delightful baked dessert featuring a tender semolina and yogurt batter, baked to golden perfection and soaked in a fragrant honey syrup infused with lemon juice. Finished with a sprinkle of crushed pistachios, this treat offers a perfect balance of sweetness and texture, ideal for festive occasions or as a comforting sweet snack.

Ingredients

Scale

Dry Ingredients

  • 1 cup semolina
  • 1/2 cup all-purpose flour
  • 3/4 cup sugar
  • 1 tsp baking powder

Wet Ingredients

  • 1 cup plain yogurt
  • 1/2 cup melted butter
  • 1/4 cup milk
  • 1 tsp vanilla extract or rose water

Syrup

  • 1/2 cup honey
  • 1/4 cup water
  • 1 tbsp lemon juice

Garnish

  • 1/3 cup crushed pistachios

Instructions

  1. Prepare the Oven and Pan: Preheat the oven to 350°F (175°C) and grease a rectangular or square baking dish thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine the semolina, all-purpose flour, sugar, and baking powder, stirring well to evenly distribute all dry components.
  3. Add Wet Ingredients: Incorporate the plain yogurt, melted butter, milk, and your choice of vanilla extract or rose water into the dry mix. Stir until a thick, uniform batter forms without lumps.
  4. Spread Batter: Transfer the batter to the prepared baking dish, spreading it evenly and smoothing the surface with a spatula for uniform baking.
  5. Score Batter: Lightly score the surface of the batter into triangle shapes using a knife, which will make it easier to cut after baking and soaking.
  6. Bake: Place the dish in the preheated oven and bake the batter for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
  7. Prepare Syrup: While the cake bakes, combine honey, water, and lemon juice in a small saucepan. Bring to a simmer and cook gently for about 10 minutes until slightly thickened, then remove from heat and allow to cool slightly.
  8. Pour Syrup: Once the cake is baked, remove it from the oven and immediately pour the warm honey syrup evenly over the surface so it absorbs deeply.
  9. Cool and Absorb: Allow the cake to cool to room temperature, giving time for the syrup to soak fully into the semolina base, enhancing both flavor and moistness.
  10. Garnish and Serve: Sprinkle the crushed pistachios over each triangle just before serving to add a delightful crunch and nutty aroma.

Notes

  • You can substitute rose water with orange blossom water for a different floral aroma.
  • For a vegan version, replace yogurt with a plant-based yogurt and butter with coconut oil.
  • Ensure to pour the syrup immediately after baking to allow the cake to soak well.
  • Storage: Keep the dessert covered in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • To enhance flavor, you can toast the pistachios lightly before crushing.

Nutrition

Keywords: semolina cake, honey syrup dessert, pistachio dessert, Middle Eastern sweets, honey soaked cake

Find it online: https://cheframiflavor.com/honey-soaked-semolina-triangles-with-pistachios-recipe/