Baked Cardamom and Rosewater Semolina Cake

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Frequently asked questions

How long does Baked Cardamom and Rosewater Semolina Cake take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Baked Cardamom and Rosewater Semolina Cake?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Baked Cardamom and Rosewater Semolina Cake?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Cardamom and Rosewater Semolina Cake for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Cardamom and Rosewater Semolina Cake?

Indian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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