Middle Eastern · Dessert
Sweet Semolina Cake Pie
A lightened take on the classic Middle Eastern semolina cake, baked into individual pie-sized portions with Greek yogurt in place of butter, almond flour for texture, and a measured honey-orange syrup soak that keeps the signature flavour without the usual calorie load.
$1
12 minsPrep
24 minsCook
46 minsTotal
EasyLevel
Nutrition per serving
274Calories
10.6gProtein
9.3gFat
38.2gCarbs
18.6gSugar
2.6gFiber
194mgSodium
59mgChol
2.1gSat Fat
242mgPotassium
87mgCalcium
1.1mgIron
0.3mcgVitamin B12
5.7mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Riesling Wine
local
Turkish Coffee
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 180°C (350°F) and lightly oil two 8cm/3 inch individual tart tins.
2
In a bowl, whisk the egg with the sugar until pale, then stir in the Greek yogurt, orange zest, orange juice, vanilla extract and ground cardamom.
3
Fold in the semolina, almond flour and baking powder until just combined into a thick batter; do not overmix.
4
Divide the batter evenly between the two tins and smooth the tops with a spatula.
5
Bake for 22-25 minutes until golden and a skewer inserted in the centre comes out clean.
6
While the pies bake, warm the honey and water together in a small pan until just combined to make a light syrup.
7
As soon as the pies come out of the oven, spoon the warm honey syrup evenly over both while still hot so it soaks in.
8
Scatter the chopped pistachios over the top and leave the pies to cool in their tins for 10 minutes before unmoulding.
9
Serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g dry semolina
- 2.5 oz70g greek yogurt
- 5/85/8 eggs, beaten (30g)
- 0.6 oz16g sugar white
- 0.1 oz3g baking powder
- 0.5 oz15g almond flour
- 0.7 oz20g zested and juiced orange
- 0.1 oz3g vanilla extract
- 0 oz1g ground cardamom
- 0.6 oz18g honey
- 0.7 oz20g warmed for syrup water
- 0.3 oz9g chopped pistachio
