Rosewater Pistachio Semolina Cake with Orange Syrup

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A moist semolina cake infused with rosewater and topped with a fragrant orange syrup and crushed pistachios for a Middle Eastern inspired dessert. This Middle Eastern-inspired recipe, ready in about 50 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 280 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 cup fine semolina
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1/2 cup plain yogurt
• 2 large eggs
• 1 tbsp rosewater
• 1 tsp vanilla extract
• 1/3 cup pistachios, chopped
• 1 cup for syrup: granulated sugar
• 1 cup for syrup: water
• 1/4 cup for syrup: fresh orange juice
• 1 tsp for syrup: orange zest

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. In a large bowl, whisk together 1 cup fine semolina, 1/2 cup all-purpose flour, and 1 tsp baking powder.
2. Step 2: In a separate bowl, beat 2 large eggs with 3/4 cup granulated sugar until pale and fluffy, about 3 minutes.
3. Step 3: Add 1/2 cup melted unsalted butter, 1/2 cup plain yogurt, 1 tbsp rosewater, and 1 tsp vanilla extract to the egg mixture; whisk until combined.
4. Step 4: Gradually fold the dry semolina mixture into the wet ingredients until smooth.
5. Step 5: Pour batter into a greased 8-inch round cake pan and bake for 30–35 minutes until golden and a toothpick inserted comes out clean.
6. Step 6: While the cake bakes, combine 1 cup granulated sugar, 1 cup water, 1/4 cup fresh orange juice, and 1 tsp orange zest in a saucepan. Bring to a boil, then simmer for 10 minutes until syrup thickens slightly.
7. Step 7: Remove cake from oven and immediately pour the warm orange syrup evenly over the hot cake to soak in.
8. Step 8: Allow the cake to cool completely, then sprinkle 1/3 cup chopped pistachios over the top before serving.