Dedos de Sémola con Miel y Frutos Secos al Estilo de Oriente Medio

In a large bowl, combine the fine semolina, all-purpose flour, granulated sugar, baking powder, plain yogurt, and vegetable oil. Mix until just combined and a thick batter forms.

Pour the batter into an 8x8 inch baking dish, spreading it evenly. Score the top of the batter into 8 equal finger-shaped portions with a knife, but do not cut all the way through.

Bake the semolina cake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

While the cake bakes, prepare the syrup: In a small saucepan, combine the honey and water. Bring to a gentle simmer over medium heat, stirring until the honey is fully dissolved. Remove from heat and stir in the orange blossom water, if using.

Once the cake is out of the oven, immediately pour the warm honey syrup evenly over the hot cake. The cake will absorb the syrup.

Let the cake cool completely in the baking dish, allowing it to fully absorb the syrup and set. This will take at least 1 hour.

Once cooled, cut along the scored lines to separate the semolina fingers. Garnish each piece with chopped pistachios before serving.