Lemon and coconut semolina cake with pistachios

Lemon and coconut semolina cake with pistachios

By
From
So French So Sweet
Serves
10

Once this cake is cooked, it’s soaked with a lemon syrup. It’s a beautiful cake that seems to please everyone. For me it’s more an afternoon treat than a dessert.

Ingredients

Quantity Ingredient
125g unsalted butter, softened
2 tablespoons finely grated lemon zest
230g caster sugar
2 large eggs
90g pistachios, chopped
85g semolina
25g desiccated coconut
225g self‑raising flour, sifted
125ml milk
icing sugar, for dusting

Lemon syrup

Quantity Ingredient
115g caster sugar
2 lemons, juiced

Method

  1. Preheat the oven to 200°C. Butter and flour a 25 cm ring (bundt) tin.
  2. Using electric beaters or a wooden spoon, beat the softened butter, lemon zest and sugar until light and fluffy. Beat in the eggs one at a time. Stir in two-thirds of the pistachios and all of the semolina, coconut, sifted flour and milk.
  3. Pour the mixture into the prepared tin, smooth the top and bake for 10 minutes. Reduce the oven to 150°C and cook for a further 30 minutes or until a skewer inserted into the middle comes out clean.
  4. Meanwhile, to make the lemon syrup, combine the sugar, lemon juice and 125 ml water in a small saucepan and boil for about 5 minutes. Set aside.
  5. Leave the cooked cake in the tin for 5 minutes before pouring the syrup over the top. Set aside to cool completely before carefully turning out.
  6. Sprinkle the cake with the remaining pistachios. Dust with icing sugar just before serving.
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