Iraqi Semolina Cake with Rosewater Syrup

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

A moist semolina cake soaked in fragrant rosewater syrup, offering a delicate floral sweetness that is a classic Iraqi dessert favorite. This middle eastern-inspired desserts ready in about 50 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 340 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: 35 min Serves 8 Middle Eastern cuisine 340 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. In a large bowl, whisk together 1 1/2 cups fine semolina, 1/2 cup all-purpose flour, 1 cup granulated sugar, and 1 teaspoon baking powder.
  2. Step 2: In a separate bowl, beat 3 large eggs with 3/4 cup melted unsalted butter, 1 cup whole milk, and 1 teaspoon vanilla extract until smooth.
  3. Step 3: Gradually add the wet ingredients to the dry ingredients, mixing until fully combined into a thick batter.
  4. Step 4: Pour batter into a greased 9-inch square baking pan and smooth the top. Bake for 30-35 minutes until golden and a toothpick inserted in the center comes out clean.
  5. Step 5: While cake bakes, prepare syrup by combining 1 1/2 cups water and 1 1/4 cups granulated sugar in a saucepan. Bring to a boil and simmer for 10 minutes until syrup thickens slightly.
  6. Step 6: Remove syrup from heat and stir in 2 tablespoons rosewater and 1 tablespoon lemon juice.
  7. Step 7: When cake is done, remove from oven and immediately pour the warm syrup evenly over the hot cake. Let cake cool completely to absorb syrup.
  8. Step 8: Garnish with 1/4 cup chopped pistachios before slicing and serving.

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Frequently asked questions

How long does Iraqi Semolina Cake with Rosewater Syrup take to make?

Total time is about 50 minutes (15 min prep + 35 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 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 Iraqi 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 Iraqi 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 Iraqi 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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