Some times a sweet treat is needed! This apricot and pistachio cake is made using semolina which contains selenium in combination with other nutrients, including vitamin E — as an antioxidant. This means that it prevents harmful oxidation of your cell membranes and DNA, which would otherwise contribute to diseases, including heart disease. Getting enough selenium in your diet also strengthens your immune system to prevent infection. Semolina also boosts your intake of several B-complex vitamins, especially folate and thiamin. Collectively, B-complex vitamins support your metabolism and ensure that you can convert food into useable energy.



  • 100g apricots
  • 1 large orange
  • 170g butter
  • 170g sugar / Struvia
  • 225g semolina
  • 4 eggs
  • 150g ground almonds
  • 100g pistachios
  • 300g greek yoghurtSyrup:
  • 150g honey
  • 2tsp lemon juice
  • 100ml orange juice


1. Preheat your oven to 190°C. Now line a 20cm circle tin

2. Put apricots, squeezed orange and peel into a bowl and soak for 6 / 12 hours. Transfer the apricots and juice to a food processor and blend


3. Put butter and sugar in a large bowl and beat together. Add egg yolks one by one and fold in


3. Add the semolina and ground almonds and mix well together, fold in apricot puree

4. Whisk egg whites until stiff, put the mixture in a tin and into the oven for 40/45 minutes



5. Make the syrup put the honey, orange juice and lemon juice into a saucepan and boil for 2-3 minutes then set aside


6. Once out and cooled pour the syrup over the top and serve with a dollop of greek yoghurt and a sprinkle of pistachios!

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Let me know what you think 🙂