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Honey Cake with Pistachios

A delightfully different cake with a sweet honey and rose flavor. 
Author: Chef Tariq
PREP TIME20 minutes
COOK TIME30 minutes
TOTAL TIME50 minutes
Servings: 16 people
Cuisine: Middle Eastern


  • 2 cups Semolina
  • 1 cup Evaporated Milk
  • ½ cup Water
  • 4 tbsp Tahini
  • 4 tbsp Vegetable Oil
  • tsp Baking Powder
  • Pinch of Salt
  • ½ cup Shelled Pistachios Chopped

For the Syrup

  • 1 cup Honey
  • cup Water
  • 2 tbsp Rose Water


  • Preheat oven to 180°C/350°F. Grease bundt pan and set aside
  • Mix the semolina, evaporated milk, water, tahini, vegetable oil, baking powder, and salt in a large bowl. 
  • Pour mixture into greased pan. Place in preheated oven and baked for 30 minutes.
  • Chop pistachios and set aside.
  • Mix the honey, water, and rose water together until you have a syrupy consistency.
  • Once cake is done, remove from the oven and pour half the honey syrup over it. Wait until cool before removing the cake from the pan.
  • Sprinkle generously with the chopped pistachios.
  • When serving the slices, pour some of the reserved syrup on the pieces of cake and sprinkle with additional nuts if desired. 

Nutrition Per Serving

Calories: 234kcal - Carbohydrates: 36g - Protein: 5g - Fat: 8g - Saturated Fat: 4g - Cholesterol: 4mg - Sodium: 20mg - Potassium: 201mg - Fiber: 1g - Sugar: 19g - Vitamin A: 50IU - Vitamin C: 0.7mg - Calcium: 76mg - Iron: 1.4mg
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