Date-Studded Semolina Cake with Cardamom Syrup

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

A fragrant semolina cake studded with sweet dates and soaked in a spiced cardamom syrup, offering a moist, aromatic Middle Eastern dessert. This middle eastern-inspired desserts ready in about 60 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 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: 45 min Serves 8 Middle Eastern cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. Grease a 9-inch round cake pan and set aside.
  2. Step 2: In a large bowl, whisk together 1.5 cups fine semolina flour, 1/2 cup all-purpose flour, and 2 tsp baking powder.
  3. Step 3: In a separate bowl, beat 2 large eggs with 1 cup granulated sugar until pale and fluffy. Stir in 3/4 cup melted unsalted butter, 1 cup whole milk, and 1 tsp vanilla extract.
  4. Step 4: Gradually fold the wet ingredients into the dry semolina mixture until just combined. Gently fold in 3/4 cup chopped pitted dates.
  5. Step 5: Pour the batter into the prepared pan and bake for 40-45 minutes until the top is golden and a toothpick inserted in the center comes out clean.
  6. Step 6: While baking, prepare the cardamom syrup by combining 1.5 cups water, 1 cup granulated sugar, and 6 crushed green cardamom pods in a saucepan. Bring to a boil and simmer for 10 minutes until slightly thickened. Remove from heat and stir in 1 tbsp lemon juice.
  7. Step 7: When the cake is done, remove from oven and immediately pour the hot cardamom syrup evenly over the cake. Allow to cool completely in the pan so the syrup absorbs fully.
  8. Step 8: Slice and serve the moist date-studded semolina cake as a fragrant dessert or with tea.

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Frequently asked questions

How long does Date-Studded Semolina Cake with Cardamom Syrup take to make?

Total time is about 60 minutes (15 min prep + 45 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 Date-Studded Semolina Cake with Cardamom 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 Date-Studded Semolina Cake with Cardamom 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 Date-Studded Semolina Cake with Cardamom 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 Date-Studded Semolina Cake with Cardamom 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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