Semolina Pudding with Pistachio, Gateau de Semoule a la Pistache



IMG_9095I can’t believe this is my 7th Friday Fiesta already. Time flies indeed, and to celebrate this weekend, here is a Semolina Pudding with Pistachio.

Serves 8


  • 1 liter of milk
  • 150g of white granulated sugar
  • 150g of durum wheat fine semolina
  • 1 teaspoon of vanilla sugar
  • Zest of one lemon
  • 100g of pistachio


  1. Start by rinsing a Pyrex loaf pan with water (do not wipe) and set aside to drain on a kitchen towel.
  2. Boil the milk in a large pan on a medium heat.
  3. Pour slowly the sugar, the zest of one lemon and the vanilla sugar into the pan.
  4. Stir with a wooden spoon constantly.
  5. Pour slowly the semolina and continue to stir for 5 minutes on a low heat.
  6. When the semolina becomes a little thick remove from the heat and add the pistachio into the mixture.
  7. Pour gently the semolina into the loaf pan and refrigerate for 4 hours.
  8. After 4 hours, remove the loaf pan from the fridge.
  9. Take a serving dish and put the loaf pan on the top.
  10. Turn over and set aside, the cake will turn out alone (be patient).
  11. Remove delicately the loaf pan and drizzle with ground pistachio.

The semolina pudding  is soft! The addition of lemon zest and pistachios add a lot of flavor! You could also add caramel or a fruit coulis on top (for presentation and even a sweeter taste).

P.S: Cooking depends of the quality of the ingredients and the materials that we use (stove, oven…). I try to do the best that I can to give you the exact recipe so you get the same taste 😀

P.S: Sorry for the mistake it’s a pudding not a cake 🙂

Bon Appetit.

53 thoughts on “Semolina Pudding with Pistachio, Gateau de Semoule a la Pistache

  1. Pingback: Fiesta Friday #7 and Divorced Eggs | The Novice Gardener

  2. This is a beautiful cake. I have used semolina only once, and even then, I did not know what I was doing. 😉 To be honest, I cannot imagine the texture/taste of this dessert, but it sure looks gorgeous and I inspires me to make it. 😀

    • Thank you Fae 🙂 In my culture and in North Africa we use a lot of semolina for baking and making bread. This one is easy and no need to bake in the oven 🙂 The texture is soft and you can add small pieces of dried apricots or a mix of orange zest and lemon zest and it’s a cold dessert.

    • Thank you Angie for your nice comments:) The texture is more like a flan, if overcooked the texture will become too hard. I hope it’s help and if you try it let me know what you think:) Have a lovely week-end XOXO

  3. oh beautiful Linda, – a question is this more a cake in texture or more of a pudding? from the ingredients it would sound more “puddingy” – in Switzerland there is something similar that is made with semolina but served with fresh red berries in the summer and some cream. Popular as a small evening meal. I am curious as to how your cake compares. Is it really cake textured, ie dry, or more humid? Where does the inspiration come from for it, you made it up, or does the cake have a nationality? Curiously yours Poli

    • Thank you Polianthus. You’re absolutely right, the texture is more like a pudding, maybe I need to edit my title. The texture is extremely soft and moist. The semolina “cake” or “gateau de semoule” is very popular during summer time in Algeria and in North Africa (this is a family recipe), sometimes we use rice starch instead of semolina and add a few drops of orange water blossom. We like it moist but if you want it dry just overcooked the semolina, Linda.

  4. Oh my word, these are absolutely beautiful!!!! I have about 3 pounds of lovely buttery semolina flour left and have been wondering what to do with it in place of making bread. I don’t think it’s “fine” but we’ll see how it works.

    • Thank you very much 🙂 It’s a good idea with semolina flour. When I don’t have durum wheat fine semolina, I use rice starch. Please, let me know what you think about this recipe 🙂

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