Orange-Cardamom Semolina Cake with Rosewater Syrup

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

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 desserts 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Once cooled, dust the cake with powdered sugar before slicing and serving.

Equipment for this recipe

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Frequently asked questions

How long does Orange-Cardamom Semolina Cake with Rosewater Syrup take to make?

Total time is about 55 minutes (15 min prep + 40 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 Orange-Cardamom 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 Orange-Cardamom 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 Orange-Cardamom 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 Orange-Cardamom 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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