Date and Cardamom Semolina Cake with Rosewater Syrup

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A moist semolina cake infused with aromatic cardamom and sweet Iraqi dates, soaked in a fragrant rosewater syrup for a traditional Middle Eastern dessert. This Middle Eastern-inspired recipe, 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 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.

Ingredients

• 1.5 cups semolina flour
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1.5 tsp ground cardamom
• 1/2 cup (1 stick), melted unsalted butter
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup plain yogurt
• 1 tsp vanilla extract
• 1 cup chopped dates
• 1 cup (for syrup) water
• 3/4 cup granulated sugar (for syrup)
• 2 tbsp rosewater
• 1 tbsp lemon juice

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Instructions

1. Step 1: Preheat oven to 350°F. In a large bowl, whisk together 1.5 cups semolina flour, 1/2 cup all-purpose flour, 1 tsp baking powder, and 1.5 tsp ground cardamom.
2. Step 2: In a separate bowl, beat 3 large eggs with 1 cup granulated sugar until fluffy. Add 1/2 cup melted unsalted butter, 1/2 cup plain yogurt, and 1 tsp vanilla extract, mixing well.
3. Step 3: Gradually fold the dry ingredients into the wet mixture until just combined. Stir in 1 cup chopped dates evenly.
4. Step 4: Pour batter into a greased 9-inch round cake pan and bake for 35-40 minutes, until a toothpick inserted comes out clean and the top is golden brown.
5. Step 5: While cake bakes, combine 1 cup water and 3/4 cup granulated sugar in a small saucepan. Bring to a boil and simmer for 5 minutes until syrup thickens slightly.
6. Step 6: Remove syrup from heat and stir in 2 tbsp rosewater and 1 tbsp lemon juice. Let cool slightly.
7. Step 7: Remove cake from oven and immediately poke holes all over the surface with a skewer. Slowly pour warm rosewater syrup over the cake, allowing it to soak in.
8. Step 8: Let cake cool completely before serving to allow flavors to meld and syrup to absorb fully.