Orange-Cardamom Semolina Cake with Rosewater Syrup

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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.

Moist semolina cake infused with warm cardamom and fresh orange zest, drenched in a fragrant rosewater syrup for a delicate, floral dessert. This Middle Eastern-inspired recipe, ready in about 55 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 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: 40 min Serves 8 Middle Eastern cuisine 320 cal/serving

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Ingredients

1 1/2 cups semolina flour
1/2 cup all-purpose flour
1 tsp baking powder
1 tsp ground cardamom
3/4 cup, melted unsalted butter
1 cup granulated sugar
3 large eggs
1/2 cup plain yogurt
2 tbsp fresh orange zest
1/4 cup orange juice
2 tbsp rosewater
1 cup water
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, 1 tsp baking powder, and 1 tsp ground cardamom.
Step 2: In another bowl, beat 3 large eggs with 1 cup granulated sugar until pale and fluffy. Stir in 3/4 cup melted unsalted butter, 1/2 cup plain yogurt, 2 tbsp fresh orange zest, and 1/4 cup orange juice.
Step 3: Gradually fold the dry ingredients into the wet mixture until fully combined. Pour batter into a greased 9-inch round cake pan and smooth the top.
Step 4: Bake for 35-40 minutes until golden and a toothpick inserted comes out clean. While the cake bakes, combine 1 cup water, 1 cup granulated sugar, and 2 tbsp rosewater in a saucepan. Bring to a boil, stirring until sugar dissolves, then simmer for 5 minutes.
Step 5: Remove cake from oven and immediately pour the warm rosewater syrup evenly over the hot cake. Let cake cool completely in the pan to absorb the syrup.
Step 6: Once cooled, dust the cake with powdered sugar before slicing and serving.