Lemon and Pistachio Semolina Cake


Lemon and Pistachio Semolina Cake
3/4 cup honey
3/4 teaspoon water
2 cups Hodgson Mill Golden Semolina & Extra Fancy Durum Flour
1 1/3 cups ground salted pistachios (coarse grit texture)
2 cups milk
1 cup yogurt
1 cup granulated sugar
2 eggs
1/2 cup vegetable oil
1 tablespoon baking powder
2 teaspoons vanilla extract
2 teaspoons salt
2 tablespoons lemon zest
1 cup smashed pistachios (for garnish)
Nonstick cooking spray

Spiced Honey Crème Fraiche
1 cinnamon stick
2 star anise
1/2 teaspoon grated nutmeg
1/4 cup water
1 bag lavender tea
1/3 cup honey
12 oz vanilla creme fraiche


Lemon and Pistachio Semolina Cake
Yields 1 (9x13-inch) pan

Preheat oven to 325°F. In a small sauce pan whisk together honey and water on medium-low heat until fully incorporated. Combine flour, ground pistachios, milk, yogurt, sugar, egg, vegetable oil, baking powder, vanilla extract, salt and lemon zest in the bowl of a stand mixer fitted with the whisk attachment and whisk on low for 3–5 minutes until all ingredients are just incorporated.

Spray a 9x13-inch pan with nonstick cooking spray and spread mixture evenly. Bake for 30–35 minutes until a toothpick comes out clean.

Spiced Honey Crème Fraiche
Yields 1 cup

In a small saucepot add cinnamon stick, star anise, nutmeg, and water; bring to a boil. Remove from heat and add lavender tea bag. Allow tea to steep for 20 minutes and remove tea bag. Return to heat and reduce liquid by 3 quarters and cool and discard spices. Whisk liquid with honey and vanilla crème fraiche until fully incorporated. Top cake with mixture.