Cardamom-Spiced Semolina Cake with Rose Syrup

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 soaked in a delicate rose-flavored syrup, perfect for a Mother’s Day dessert. This Middle Eastern-inspired Mother’s Day 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 Middle Eastern cuisine 280 cal/serving

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Ingredients

1 cup semolina flour
1/2 cup all-purpose flour
3/4 cup granulated sugar
1 tsp baking powder
1/2 cup (1 stick), melted unsalted butter
3/4 cup whole milk
2 large eggs
1 tsp ground cardamom
2 tbsp rose water
1 cup water (for syrup)
for dusting powdered sugar

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Instructions

Step 1: Preheat oven to 350°F. In a large bowl, whisk together 1 cup semolina flour, 1/2 cup all-purpose flour, 3/4 cup granulated sugar, 1 tsp baking powder, and 1 tsp ground cardamom.
Step 2: In a separate bowl, beat 2 large eggs with 1/2 cup melted unsalted butter and 3/4 cup whole milk until smooth. Pour the wet ingredients into the dry and stir until just combined.
Step 3: Pour the batter into a greased 8-inch square baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: While the cake bakes, combine 1 cup water, 1/2 cup granulated sugar, and 2 tbsp rose water in a small saucepan. Bring to a boil, then simmer for 5 minutes until syrupy.
Step 5: Remove the cake from the oven and immediately poke holes all over the top with a skewer. Slowly pour the warm rose syrup over the cake to soak in. Allow the cake to cool completely before dusting with powdered sugar and serving.