Rosewater and Cardamom Semolina Cake with Pistachio Syrup

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A fragrant semolina cake infused with rosewater and cardamom, soaked in a sweet pistachio syrup for a delicate Middle Eastern dessert. This Middle Eastern-inspired recipe, ready in about 60 minutes, layers fine semolina, 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

• 1.5 cups fine semolina
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 3/4 cup unsalted butter, melted
• 1 cup granulated sugar
• 1 cup plain yogurt
• 3 large eggs
• 2 tsp rosewater
• 1 tsp ground cardamom
• 1/2 cup pistachios, chopped
• 1.5 cups water (for syrup)
• 1 cup granulated sugar (for syrup)
• 2 tbsp pistachio paste or finely ground pistachios
• 1 tbsp lemon juice (for syrup)

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Instructions

1. Step 1: Preheat the oven to 350°F (175°C). In a large bowl, whisk together 1.5 cups fine semolina, 1/2 cup all-purpose flour, and 1 tsp baking powder.
2. Step 2: In a separate bowl, beat 3 large eggs with 1 cup granulated sugar until pale and fluffy. Stir in 1 cup plain yogurt, 3/4 cup melted unsalted butter, 2 tsp rosewater, and 1 tsp ground cardamom.
3. Step 3: Gradually fold the dry semolina mixture into the wet ingredients until fully combined, then stir in 1/2 cup chopped pistachios.
4. Step 4: Pour the batter into a greased 9-inch round cake pan and smooth the surface. Bake for 40-45 minutes until golden and a toothpick inserted comes out clean.
5. Step 5: While the cake bakes, prepare the syrup by combining 1.5 cups water, 1 cup sugar, 2 tbsp pistachio paste or finely ground pistachios, and 1 tbsp lemon juice in a saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened.
6. Step 6: Remove the cake from the oven and immediately pour the hot syrup evenly over the cake. Let the cake absorb the syrup and cool completely.
7. Step 7: Serve slices garnished with extra chopped pistachios if desired.