Euphrates-Inspired Date and Walnut Semolina Cake

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

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 developed and reviewed.

A moist semolina cake studded with chopped walnuts and sweet dates, soaked in a fragrant orange blossom syrup for a traditional Middle Eastern dessert experience. This Middle Eastern-inspired recipe, ready in about 60 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 350 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: 20 min Cook: 40 min Serves 8 Middle Eastern cuisine 350 cal/serving

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Ingredients

1 1/2 cups semolina flour
1/2 cup all-purpose flour
1 tsp baking powder
1 cup sugar
1 cup plain yogurt
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
3/4 cup chopped dates
3/4 cup chopped walnuts
1 cup water
2 tbsp orange blossom water
1 tbsp lemon juice
for dusting powdered sugar

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Instructions

Step 1: Preheat oven to 350°F. In a large bowl, whisk together 1 1/2 cups semolina flour, 1/2 cup all-purpose flour, and 1 tsp baking powder.
Step 2: In another bowl, beat 2 large eggs with 1 cup sugar until light and fluffy. Mix in 1 cup plain yogurt, 1/2 cup vegetable oil, and 1 tsp vanilla extract.
Step 3: Gradually fold the wet ingredients into the dry semolina mixture until smooth. Stir in 3/4 cup chopped dates and 3/4 cup chopped walnuts evenly.
Step 4: Pour the batter into a greased 9x9-inch baking dish and bake for 35-40 minutes until golden and a toothpick inserted comes out clean.
Step 5: While the cake bakes, prepare the syrup: combine 1 cup water, 1 cup sugar (from step 2), 2 tbsp orange blossom water, and 1 tbsp lemon juice in a saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened.
Step 6: Remove the cake from the oven and immediately pour the warm syrup evenly over the hot cake. Allow to cool completely and absorb the syrup.
Step 7: Dust with powdered sugar before slicing and serving.