Cardamom-Spiced Rosewater Semolina Cake
A fragrant semolina cake infused with ground cardamom and delicate rosewater, offering a floral and warmly spiced dessert perfect to celebrate moms. This middle eastern-inspired desserts ready in about 55 minutes layers 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 310 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.
Ingredients
- 1 cup semolina flour
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 1/2 tsp ground cardamom
- 3/4 cup (170g), softened unsalted butter
- 3/4 cup granulated sugar
- 3 large eggs
- 2 tbsp rosewater
- 1/2 cup whole milk
- 1/4 cup for dusting powdered sugar
Instructions
- Step 1: Preheat oven to 350°F and grease a 9-inch round cake pan. In a medium bowl, whisk together 1 cup semolina flour, 1/2 cup all-purpose flour, 1 tsp baking powder, and 1 1/2 tsp ground cardamom until well combined.
- Step 2: In a large bowl, beat 3/4 cup softened unsalted butter and 3/4 cup granulated sugar with an electric mixer on medium speed until fluffy and pale, about 3 minutes. Add 3 large eggs, one at a time, beating well after each addition.
- Step 3: Stir in 2 tbsp rosewater. Alternately add the dry flour mixture and 1/2 cup whole milk in three additions, beginning and ending with the flour mixture. Mix just until smooth.
- Step 4: Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean and the cake turns golden.
- Step 5: Let cool completely in the pan on a wire rack, then dust with 1/4 cup powdered sugar before serving.
Frequently asked questions
How long does Cardamom-Spiced Rosewater Semolina Cake take to make?
Total time is about 55 minutes (15 min prep + 40 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 Cardamom-Spiced 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 Cardamom-Spiced 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 Cardamom-Spiced 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 Cardamom-Spiced Rosewater Semolina Cake?
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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