Ingredients
Scale
Cake
- 5 eggs
- 200 g (1 cup) sugar
- 200 g (1 ¼ cups) semolina
- 80 g (¾ cup) almond flour
- 150 g (1 cup) all-purpose flour
- 2 tsp baking powder
- 250 ml (1 cup) Greek yoghurt
- 1 lemon, the zest
- 1 orange, the zest
- 200 ml (¾ cup) olive oil
For the Dish
- 1 tbsp olive oil
- 3–4 tbsp semolina
Nut Syrup
- 150 g (1 cup) pistachios
- 150 g (1 cup) hazelnuts
- 150 ml (½ cup) honey
- ½ lemon, the juice
- 1 orange, the juice
- 50 ml (3 tbsp) white wine (optional)
To Serve
- Greek yoghurt mixed with honey
- Blueberries
Instructions
- Mix all the cake ingredients together by hand with a whisk until you have a smooth batter.
- Grease a 24 × 34 cm (9 × 13 inch) oven-safe dish with 1 tbsp of olive oil, then add semolina and coat the dish so the cake does not stick.
- Pour the cake batter into the dish and spread it evenly.
- Bake in the oven at 180°C (350°F) for 30–35 minutes, or until set and golden. Test by inserting a cake stick or toothpick into the center. If it comes out clean, the cake is ready.
- Let the cake cool completely.
- Crush the pistachios and hazelnuts slightly in a mortar, leaving some pieces whole. Toast them lightly in a frying pan.
- Add honey to the pan along with lemon juice, orange juice, and white wine if using. Stir and let the syrup thicken slightly.
- Poke small holes all over the cooled cake with a knife.
- Pour the nut syrup evenly over the cake and let it soak for 1 hour.
- Slice the cake and serve with Greek yoghurt mixed with a little honey, topped with blueberries. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 40 minutes