North African Date and Pistachio Semolina Cake

Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch (20x20 cm) baking pan.

In a large bowl, whisk together the fine semolina, all-purpose flour, granulated sugar, baking powder, and salt.

In a separate medium bowl, whisk together the melted butter, milk, and eggs until well combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Gently fold in the chopped dates and 1/4 cup of chopped pistachios.

Pour the batter into the prepared baking pan and spread evenly.

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.

Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Garnish with additional chopped pistachios before serving.