Baked Cardamom and Rosewater Semolina Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant semolina cake infused with cardamom and rosewater, baked to golden perfection and soaked in a light sugar syrup. This Indian-inspired recipe, ready in about 50 minutes, layers semolina flour, all-purpose flour, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 8 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 350°F. In a large mixing bowl, combine 1 1/2 cups semolina flour, 1/2 cup all-purpose flour, 1 tsp baking powder, and 1 tsp ground cardamom. Stir to mix evenly.
  2. Step 2: In a separate bowl, whisk together 1 cup plain yogurt, 1 cup granulated sugar, 1/3 cup vegetable oil, and 1 tbsp rosewater until smooth.
  3. Step 3: Slowly add the wet ingredients to the dry semolina mixture, folding gently until well combined. Let the batter rest for 10 minutes to allow the semolina to absorb moisture.
  4. Step 4: Pour the batter into a greased 8-inch square baking pan, smoothing the top with a spatula. Bake for 30-35 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
  5. Step 5: While the cake bakes, prepare the sugar syrup by combining 1 cup water and 1 tbsp lemon juice in a small saucepan. Bring to a boil and simmer for 5 minutes.
  6. Step 6: When the cake comes out of the oven, immediately pour the hot syrup evenly over the cake. Allow it to soak and cool completely.
  7. Step 7: Garnish with 1/4 cup chopped pistachios before serving for a nutty crunch and vibrant color.

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