Baked Syrian Semolina Cake with Orange Blossom Syrup

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

A moist Syrian semolina cake infused with fragrant orange blossom water, soaked in a sweet syrup for a traditional Middle Eastern dessert experience. This middle eastern-inspired desserts ready in about 60 minutes layers fine semolina flour, all-purpose flour, baking powder 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 320 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: 45 min Serves 8 Middle Eastern cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. In a large mixing bowl, whisk together 1 1/2 cups fine semolina flour, 1/2 cup all-purpose flour, and 1 tsp baking powder.
  2. Step 2: In a separate bowl, beat 2 large eggs with 1 cup granulated sugar until smooth and pale. Stir in 3/4 cup melted unsalted butter, 1 cup plain yogurt, and 2 tbsp orange blossom water until fully combined.
  3. Step 3: Gradually add the wet ingredients to the dry semolina mixture, folding gently until a smooth batter forms.
  4. Step 4: Pour batter into a greased 9-inch square baking dish and spread evenly. Bake for 40-45 minutes until golden and a toothpick inserted comes out clean.
  5. Step 5: While the cake bakes, prepare the syrup by combining 1 1/2 cups granulated sugar, 1 1/2 cups water, and 2 tbsp fresh lemon juice in a saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened. Remove from heat and stir in 1 tbsp orange blossom water.
  6. Step 6: When the cake is done, immediately pour the warm syrup evenly over the hot cake. Allow it to cool completely and absorb the syrup before slicing and serving.

Equipment for this recipe

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Frequently asked questions

How long does Baked Syrian Semolina Cake with Orange Blossom Syrup take to make?

Total time is about 60 minutes (15 min prep + 45 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 Syrian Semolina Cake with Orange Blossom Syrup?

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 Syrian Semolina Cake with Orange Blossom Syrup?

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 Syrian Semolina Cake with Orange Blossom Syrup 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 Syrian Semolina Cake with Orange Blossom Syrup?

Middle Eastern 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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