Cardamom-Spiced Semolina Cake with Rosewater Syrup

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

A moist semolina cake infused with fragrant cardamom and soaked in a delicate rosewater syrup, offering a sweet taste of Syrian desserts. This middle eastern-inspired desserts ready in about 55 minutes layers fine semolina, 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 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: 40 min Serves 8 Middle Eastern cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. Grease and flour an 8-inch square baking pan.
  2. Step 2: In a large bowl, whisk together 1 1/2 cups fine semolina, 1/2 cup all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, and 1 tsp ground cardamom.
  3. Step 3: In a separate bowl, beat 2 large eggs with 3/4 cup melted unsalted butter, 1 cup plain yogurt, and 1 tsp vanilla extract until combined.
  4. Step 4: Gradually mix the wet ingredients into the dry ingredients until smooth and well incorporated.
  5. Step 5: Pour the batter into the prepared pan and bake for 35-40 minutes until golden and a toothpick inserted comes out clean.
  6. Step 6: While the cake bakes, prepare the syrup: combine 1 cup water, 1 cup granulated sugar, and 2 tbsp fresh lemon juice in a saucepan over medium heat. Stir until sugar dissolves, then simmer gently for 10 minutes.
  7. Step 7: Remove the syrup from heat and stir in 2 tbsp rosewater.
  8. Step 8: When the cake is done, remove it from the oven and immediately pour the warm syrup evenly over the hot cake.
  9. Step 9: Allow the cake to cool completely, letting it absorb the syrup. Garnish with 2 tbsp chopped pistachios before serving.

Equipment for this recipe

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Frequently asked questions

How long does Cardamom-Spiced Semolina Cake with Rosewater Syrup 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 Semolina Cake with Rosewater 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 Cardamom-Spiced Semolina Cake with Rosewater 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 Cardamom-Spiced Semolina Cake with Rosewater 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 Cardamom-Spiced Semolina Cake with Rosewater 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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