Lebanese Orange Blossom Semolina Cake with Rosewater Syrup
A moist semolina cake infused with fragrant orange blossom water and topped with a sticky rosewater syrup, delivering a delicate floral-scented dessert. This middle eastern-inspired desserts ready in about 60 minutes layers semolina flour, 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 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 semolina flour
- 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 cup unsalted butter, melted
- 1 cup plain yogurt
- 2 large eggs
- 2 tbsp orange blossom water
- 1 1/2 cups for syrup: granulated sugar
- 1 cup for syrup: water
- 1 tbsp for syrup: rosewater
- 1/4 cup for garnish: chopped pistachios
Instructions
- Step 1: Preheat oven to 350°F. Grease a 9-inch round cake pan and lightly dust with semolina flour.
- Step 2: In a large bowl, whisk together 1 1/2 cups semolina flour, 1/2 cup all-purpose flour, 1 cup granulated sugar, and 1 tsp baking powder.
- Step 3: In a separate bowl, beat 2 large eggs with 1 cup plain yogurt, 1/2 cup melted unsalted butter, and 2 tbsp orange blossom water until smooth.
- Step 4: Pour the wet ingredients into the dry mixture and stir gently until fully combined. Pour batter into prepared pan and smooth the top.
- Step 5: Bake for 40-45 minutes until the top is golden and a toothpick inserted comes out clean.
- Step 6: While cake bakes, prepare syrup by combining 1 1/2 cups sugar and 1 cup water in a saucepan. Bring to a boil and simmer for 10 minutes until thickened. Remove from heat and stir in 1 tbsp rosewater.
- Step 7: When cake is out of the oven, immediately pour warm syrup evenly over the hot cake. Let the cake absorb the syrup and cool completely.
- Step 8: Garnish with 1/4 cup chopped pistachios before serving for added texture and color.
Frequently asked questions
How long does Lebanese Orange Blossom Semolina Cake with Rosewater 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 Lebanese Orange Blossom 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 Lebanese Orange Blossom 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 Lebanese Orange Blossom 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 Lebanese Orange Blossom 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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