Pistachio and Rosewater Moroccan Semolina Cake

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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.

A fragrant, moist semolina cake enriched with ground pistachios and delicately scented with rosewater, perfect for dessert or tea time. 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 cup granulated sugar
3/4 cup plain yogurt
1/2 cup vegetable oil
3 large eggs
2 tbsp rosewater
1/2 cup ground pistachios
1/4 cup, chopped for garnish toasted pistachios
for dusting powdered sugar

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Instructions

Step 1: Preheat the 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 cup granulated sugar until combined.
Step 2: In a separate bowl, beat 3 large eggs with 3/4 cup plain yogurt, 1/2 cup vegetable oil, and 2 tbsp rosewater until smooth and well blended.
Step 3: Gradually pour the wet mixture into the dry ingredients, folding gently to combine. Stir in 1/2 cup ground pistachios until evenly distributed.
Step 4: Pour the batter into a greased 9-inch round cake pan and smooth the top. Bake for 35-40 minutes until the cake is golden and a toothpick inserted in the center comes out clean.
Step 5: Remove from oven and let cool completely. Dust with powdered sugar and sprinkle 1/4 cup chopped toasted pistachios on top before serving.