By CountryLiving
The combination of semolina, a coarse-ground durum wheat, and the infusion of honey give this cake its rich texture.
Level:
Moderate
Serves:
10
Ingredients
Cake:
- Vegetable-oil cooking spray
- 4 large eggs
- .67 c. sugar
- ½ c. vegetable oil
- ¾ c. unsifted all-purpose flour
- ¾ c. unsifted semolina
- 1½ tsp. baking powder
- ½ tsp. salt
- 1 c. finely ground pistachios
- 1 tsp. finely grated lemon rind
Syrup:
- 1 c. Honey
- 2 tbsp. Honey
- 1 c. water
- 1 tbsp. lemon juice
- 1 piece honeycomb (optional)
- 2 tbsp. chopped pistachios (optional)
Directions
- Prepare cake: Heat oven to 350 degrees F. Lightly coat a 10-inch springform pan with cooking spray. In a large bowl, with mixer on high speed, beat eggs and sugar until thick and pale -- about 5 minutes. Reduce mixer speed to low and drizzle in oil, beating until blended. In a medium bowl, mix flour, semolina, baking powder, and salt. Whisk into the egg mixture until combined. Stir pistachios and lemon rind into the batter. Spread the batter into the prepared pan.
- Bake the cake: Place cake on the middle rack of the oven and bake until golden and cake tester or toothpick inserted into the center comes out clean -- 30 to 35 minutes.
- Prepare the syrup: Stir 1 cup honey, water, and lemon juice into a 1-quart saucepan and bring to a boil over high heat. Boil until reduced by half -- about 10 minutes. Cool to room temperature.
- Soak the cake: Using a toothpick or skewer, poke deep holes into the hot cake in the pan. Drizzle half of the syrup evenly over top of cake, allowing it to be absorbed, then pour the remaining syrup over the cake. Cool cake completely.
- To serve: Carefully transfer cake to a cake plate. Drizzle remaining 2 tablespoons of honey over the top of the cake. Garnish with a piece of honeycomb and pistachio nuts, if desired.
