Moist Clementine and Pistachio Cake

History of the Recipe ✍️

Moist Clementine and Pistachio Cake: Basbousa is a Middle Eastern pastry made with semolina, often soaked in a flavored syrup. It has traveled across borders, especially to Egypt. This version, with clementines and pistachios, gives a fruity and crunchy twist to this traditional recipe. 🍊✨

Ingredients 🛒

listed in the order of use in the procedure:

For the cake:

• 2 eggs
• 80 g of sugar
• 80 ml of vegetable oil
• 100 g of yogurt (substitute for milk)
• 2 untreated clementines (thin skin)
• A pinch of salt
• 200 g of fine semolina
• 2 tablespoons of flour
• 14 g of baking powder

For the clementine syrup:

• 100 g of sugar
• 150 ml of water
• Juice of 3 clementines
• Slices of one clementine (optional)

For decoration:

• Crushed pistachios 🌰 (See the article on pistachios and their importance as an ingredient).

Steps (How to Make ) 🥣

1. Prepare the cake 🍰
   • Preheat your oven to 180°C (350°F).
   • Blend the clementines whole (with the skin) to make a fine puree.
   • In a mixing bowl, whisk the eggs with the sugar until the mixture turns pale.
   • Add the oil, yogurt, and clementine puree, then mix well.
   • Stir in the semolina, flour, baking powder, and a pinch of salt. Mix until you have a smooth batter.
   • Pour the batter into a greased baking pan and bake for 30 to 35 minutes, until the top is golden brown.
2. Prepare the syrup 🍯
   • In a saucepan, combine the sugar, water, and clementine juice.
   • Bring to a boil, then simmer for 5 to 7 minutes until you have a light syrup.
   • Remove from heat and add the clementine slices if you want a decorative effect.
3. Assembly 🍊
   • As soon as the cake is out of the oven, pour the cold syrup gently over the still-warm cake.
   • Let it rest for at least 1 hour so the cake absorbs the syrup.
   • Decorate with crushed pistachios before serving.

Chef Tips 👨‍🍳

• For an even moister texture, let the batter rest for 10 minutes before baking.
• For a more decorative touch, add a few thin slices of clementine on top of the cake before baking.
• For a more aromatic flavor, try adding a pinch of cardamom or cinnamon to the batter.

Possible Variations 🎭

• Coconut version 🥥: Replace 50 g of semolina with shredded coconut.
• Ultra-moist version 💛: Add 2 tablespoons of yogurt to the batter.
• Gluten-free version 🌿: Replace the flour with cornstarch.

Bake Time 🔥

• Temperature: 180°C (350°F)
• Baking Time: 30 to 35 minutes
• Tip: Insert a toothpick into the center of the cake: if it comes out clean, it’s done!

How to Store 🥡

Food and Drink Pairings 🥂

• Hot drink ☕: Mint tea or ginger infusion.
• Cold drink 🧃: Freshly squeezed orange juice or a mango-clementine smoothie.

Presentation Suggestion 🍽️

🌟 Arrange the cake pieces on a plate and lightly dust with powdered sugar or clementine zest. Add a slice of clementine on top for a nice fruity touch. For an elegant presentation, serve with a spoonful of Greek yogurt and decorate with pistachio crumbs for a beautiful color contrast and a crunchy touch.

Why It’s Healthy 💚

✅ High in fiber thanks to the semolina and the clementine skin.
✅ Boosts vitamin C with the clementine juice, perfect for immunity.
✅ Lower in fat than traditional cakes, thanks to the use of light vegetable oil.