Iraqi Date and Cardamom Semolina Cake
A moist, fragrant semolina cake studded with sweet dates and infused with warm cardamom, perfect for a comforting dessert or tea-time treat. This middle eastern-inspired desserts ready in about 60 minutes layers fine semolina, granulated sugar, 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 1/2 cups fine semolina
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cardamom
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1 cup plain yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup pitted dates, chopped
- 1/4 cup chopped pistachios (optional)
- 1/4 cup for drizzling honey
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F and grease a 9-inch round cake pan with butter.
- Step 2: In a large bowl, whisk together 1 1/2 cups fine semolina, 3/4 cup granulated sugar, 1 tsp baking powder, and 1 tsp ground cardamom.
- 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 smooth.
- Step 4: Gradually add the wet ingredients to the dry semolina mixture, stirring gently until fully combined and smooth.
- Step 5: Fold in 1 cup chopped pitted dates and 1/4 cup chopped pistachios if using.
- Step 6: Pour batter into the prepared pan, smoothing the top with a spatula, and bake for 40-45 minutes until the cake is golden and a toothpick inserted in the center comes out clean.
- Step 7: Remove cake from oven and allow to cool for 10 minutes. Drizzle 1/4 cup honey evenly over the warm cake for sweetness and shine before serving.
Frequently asked questions
How long does Iraqi Date and Cardamom Semolina Cake 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 Iraqi Date and Cardamom Semolina Cake?
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 Iraqi Date and Cardamom Semolina Cake?
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 Iraqi Date and Cardamom Semolina Cake 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 Iraqi Date and Cardamom Semolina Cake?
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.
