Preheat the oven to 180ºC. Grease your cake pan with butter/oil and dust with flour or you could grease the pan with tahini paste only.

Mix the semolina, baking powder, and salt in a bowl.

In a seperate bowl beat the eggs with the sugar until it becomes a pale yellow (approximately 2-3 minutes). Add the oil gradually while beating until mixed.

Add the thick cream and ground pistachio to the egg mixture and mix until incorporated.

Add the semolina mixture and fold until incorporated. Pour batter into greased cake pan and put in the oven for 40-45 minutes.