Instructions
Follow the steps and taste along the way.
Prepare the pan and syrup
Preheat the oven to 175 °C. Line a square pan measuring approximately 20 × 20 cm with baking paper. In a small saucepan, bring the water and sugar for the syrup to a boil. Stir until the sugar dissolves, then boil for 2 minutes. Remove from the heat, stir in the orange and lemon juice, and leave to cool.
Mix the dry ingredients
In a bowl, combine the semolina, plain flour, sugar for the batter, baking powder, and salt. Finely grate the orange zest and add it to the mixture.
Finish the batter
In a second bowl, whisk the eggs with the kefir and oil. Pour the liquid mixture into the dry ingredients and stir just until no dry patches remain. The batter will be thick and grainy. Pour it into the prepared pan and smooth the top.
Bake the cake
Bake on the middle rack for 35 to 40 minutes, until the top is golden and a skewer inserted into the center comes out without wet batter. Remove the cake from the oven and, while it is still hot, cut it into 8 pieces, leaving it in the pan.
Soak with syrup and serve
Slowly pour the cooled syrup over the hot cake, especially into the cuts. Leave it in the pan for at least 45 minutes so the syrup is absorbed and the crumb firms up. Coarsely chop the pistachios, sprinkle them over the cake, and serve at room temperature.
