Baked Cardamom Pistachio Semolina Cake

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Frequently asked questions

How long does Baked Cardamom Pistachio Semolina Cake take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Baked Cardamom Pistachio Semolina Cake?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Baked Cardamom Pistachio Semolina Cake?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Cardamom Pistachio Semolina Cake for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Cardamom Pistachio Semolina Cake?

Indian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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