Pistachio and Rosewater Moroccan Semolina Cake
A fragrant, moist semolina cake enriched with ground pistachios and delicately scented with rosewater, perfect for dessert or tea time. 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pistachio and Rosewater Moroccan Semolina Cake 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 Pistachio and Rosewater Moroccan Semolina Cake?
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 Pistachio and Rosewater Moroccan Semolina Cake?
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 Pistachio and Rosewater Moroccan Semolina Cake 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 Pistachio and Rosewater Moroccan Semolina Cake?
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.
