Cardamom and Orange Blossom Semolina Cake with Rose Syrup

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 warm cardamom and delicate orange blossom water, soaked in a sweet rose-flavored syrup for a moist and aromatic dessert. This Middle Eastern-inspired recipe, ready in about 55 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 370 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: 40 min Serves 8 Middle Eastern cuisine 370 cal/serving

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Ingredients

1 1/2 cups fine semolina flour
1/2 cup all-purpose flour
1 tsp baking powder
3/4 cup butter, melted
1 cup granulated sugar
3 large eggs
1/2 cup plain yogurt
1 tbsp orange blossom water
1 1/2 tsp ground cardamom
1 1/4 cups water
2 tbsp rose water
optional powdered sugar for dusting

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Instructions

Step 1: Preheat oven to 350°F. In a large bowl, whisk together 1 1/2 cups fine semolina flour, 1/2 cup all-purpose flour, and 1 tsp baking powder.
Step 2: In another bowl, beat 3 large eggs with 1 cup granulated sugar until pale and fluffy. Mix in 3/4 cup melted butter, 1/2 cup plain yogurt, 1 tbsp orange blossom water, and 1 1/2 tsp ground cardamom.
Step 3: Gradually fold the dry ingredients into the wet mixture until fully combined. Pour batter into a greased 9-inch round cake pan.
Step 4: Bake for 35-40 minutes until the cake is golden and a toothpick inserted into the center comes out clean.
Step 5: While the cake bakes, combine 1 1/4 cups water, 1 cup granulated sugar, and 2 tbsp rose water in a saucepan. Bring to a boil and simmer for 10 minutes until syrup thickens slightly.
Step 6: Remove the cake from oven and immediately pour the warm rose syrup evenly over it. Allow the cake to cool completely and absorb the syrup.
Step 7: Dust with powdered sugar before slicing and serving if desired.