Baked Cardamom Pistachio Semolina Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant Indian-inspired semolina cake infused with ground cardamom and topped with crunchy pistachios for a textured finish. This Indian-inspired recipe, ready in about 50 minutes, layers semolina, all-purpose flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 8 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 350°F and grease an 8-inch round cake pan with 1 tbsp vegetable oil, then lightly dust with semolina to prevent sticking.
  2. Step 2: In a large bowl, whisk together 1 cup semolina, 1/2 cup all-purpose flour, 1 tsp baking powder, 1 1/2 tsp ground cardamom, and 3/4 cup granulated sugar until evenly combined.
  3. Step 3: In a separate bowl, beat 2 large eggs with 1 cup plain yogurt, 1/3 cup vegetable oil, and 1/4 cup milk until smooth and homogenous.
  4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix.
  5. Step 5: Pour the batter into the prepared pan, smooth the top with a spatula, and sprinkle 1/3 cup chopped pistachios evenly over the surface.
  6. Step 6: Bake in the preheated oven for 30-35 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean.
  7. Step 7: Remove from oven, cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.

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