Rosewater and Cardamom Semolina Cake with Pistachio Syrup

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

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 desserts 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.

Prep: 15 min Cook: 45 min Serves 8 Middle Eastern cuisine 320 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Rosewater and Cardamom Semolina Cake with Pistachio Syrup take to make?

Total time is about 60 minutes (15 min prep + 45 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 Rosewater and Cardamom Semolina Cake with Pistachio 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 Rosewater and Cardamom Semolina Cake with Pistachio 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 Rosewater and Cardamom Semolina Cake with Pistachio 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 Rosewater and Cardamom Semolina Cake with Pistachio 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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