Juicy Semolina, Coconut and Pistachio Cake

Photograph by Daniel Lailah

When semolina cakes come out of the oven, they are not so sweet and are very crumbly, but once they are doused with hot and fragrant syrup, they turn moist and very sweet. The syrup also prevents them from drying out so they keep for a long time. The following version, from Ruth Oliver’s kitchen, is the best I have ever tasted. Ground coconut and pistachio nuts add crunch, and cream renders the pastry richer.

Makes one 15 x 0-inch (40 x 5-cm) cake

For the cake

¾ cup (6½ fluid ounces/180 ml) vegetable oil
1½ cups (12 fluid ounces/350 ml) half-and-half (single cream)
1 cup (3½ ounces/100 g) shredded or flaked coconut
1 cup plus 2 tablespoons (5½ ounces/160 g) unbleached all-purpose flour
1¼ cups (9 ounces/250 g) semolina (cream of wheat or cream of farina)
½ cup (2 ounces/55 g) ground pistachio nuts
4 teaspoons baking powder
6 eggs
1½ cups (11 ounces/300 g) sugar
For the syrup
1½ cups water
1½ cups sugar
1 scant teaspoon ground cinnamon

1) Preheat the oven to 350°F (180°C).

2) Combine the vegetable oil and half-and-half in a large bowl.

3) Combine the coconut, flour, semolina, ground pistachios, and baking pow¬der in a separate bowl. Stir into the oil mixture.

4) Beat the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment on high speed for 8 minutes until pale and fluffy. Gently fold the beaten eggs into the semolina batter.

5) Pour the batter into a deep rectangular baking pan approximately 15 x 10 inches (40 x 25 cm). Bake for 35 minutes, or until the cake turns golden and a toothpick inserted into the center comes out dry with a few crumbs adhering.

6) While the cake is in the oven, prepare the syrup Bring the water, sugar, and cinnamon to a boil in a small saucepan. Lower the heat and simmer for 15 minutes. Cool slightly.

7) Take the cake out of the oven and pour the syrup evenly over the warm cake. Cool completely and store in an airtight container for up to 1 week.

VARIATIONS

For a nondairy version, substitute the same amount of coconut milk for the half-and-half.

BASBOUSA DESSERT

Cut the cake into small squares and top each square with a dollop of unsweetened whipped cream, crème fraîche, or thick yogurt. You may also add a spoonful of tart fruit preserves, or serve it with fruit compote or with wine-poached pears.

Excerpted from JEWISH SOUL FOOD by Janna Gur. Copyright © 2014 by Janna Gur. Excerpted by permission of Schocken Books, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Your Comments

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. All readers can browse the comments, and all Forward subscribers can add to the conversation. In the interest of maintaining a civil forum, The Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not and will be deleted. Egregious commenters or repeat offenders will be banned from commenting. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and the Forward reserves the right to remove comments for any reason.

Recommend this article

Juicy Semolina, Coconut and Pistachio Cake

Thank you!

This article has been sent!

Close
Close