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Cardamom and Pistachio Semolina Cake with Whipped Cream

Cardamom and Pistachio Semolina Cake with Whipped Cream

If you’re looking for a dessert that’s both simple to make and impressively elegant, this Cardamom and Pistachio Semolina Cake with Whipped Cream is your answer. This moist cake is infused with aromatic cardamom and topped with luscious whipped cream and crunchy pistachios, making it a perfect treat for special occasions or just a delightful end to any meal.

Why You’ll Love This Recipe

This semolina cake is not only visually stunning but also packed with flavor. The combination of cardamom and pistachios offers a unique twist that will tantalize your taste buds. Plus, it’s easy to whip up, making it ideal for both novice and experienced bakers.

  • Richly flavored with cardamom and pistachios.
  • Moist texture thanks to semolina and yogurt.
  • Quick to prepare with simple ingredients.
  • Perfect for celebrations or afternoon tea.
  • Can be made ahead of time for convenience.

Ingredients

  • 1 cup semolina
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup plain yogurt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cardamom
  • 1/2 cup shelled pistachios, chopped
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 1 tablespoon powdered sugar (for whipped cream)
  • Pistachios, for garnish

How to Make Cardamom and Pistachio Semolina Cake

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the yogurt and mix until well combined.
  4. In another bowl, whisk together the semolina, baking powder, ground cardamom, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pistachios.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  9. While the cake cools, whip the heavy cream with the powdered sugar until soft peaks form.
  10. Once the cake is completely cool, top it with the whipped cream and garnish with additional chopped pistachios.

Tips for the Best Results

  • Ensure your butter is at room temperature for better creaming with sugar.
  • Don’t overmix the batter; mix just until combined to keep the cake light and fluffy.
  • For an extra touch, toast the pistachios lightly before adding them to the batter or as a garnish.
  • Use a good quality yogurt for a richer flavor.

Easy Variations

  • Substitute almond flour for half of the semolina for a nuttier flavor.
  • Add a splash of rosewater to the batter for a floral note.
  • Serve with a drizzle of honey or a sprinkle of cinnamon for added flavor.

What to Serve With It

  • A cup of chai or coffee for a delightful pairing.
  • Fresh fruit salad for a refreshing contrast.
  • A scoop of vanilla ice cream for a decadent touch.
  • Additional whipped cream or flavored yogurt for extra indulgence.

Storage and Reheating

This semolina cake can be stored in an airtight container at room temperature for up to 3 days. If you have leftovers, consider placing the whipped cream in a separate container to maintain its texture. The cake can also be frozen for up to 2 months. To serve, simply thaw at room temperature and re-whip the cream if necessary.

Recipe Card

Cardamom and Pistachio Semolina Cake with Whipped Cream
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings
Ingredients:

  • 1 cup semolina
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup plain yogurt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cardamom
  • 1/2 cup shelled pistachios, chopped
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 1 tablespoon powdered sugar (for whipped cream)
  • Pistachios, for garnish

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the yogurt and mix until well combined.
  4. In another bowl, whisk together the semolina, baking powder, ground cardamom, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pistachios.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  9. While the cake cools, whip the heavy cream with the powdered sugar until soft peaks form.
  10. Once the cake is completely cool, top it with the whipped cream and garnish with additional chopped pistachios.

Notes: For best results, do not overmix the batter and use fresh ingredients.

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