Sweetened Semolina Cake
A light, moist cake made with semolina flour and sweetened with rosewater, drizzled with a simple syrup for an elegant dessert. This middle eastern-inspired desserts ready in about 60 minutes pairs semolina flour, all-purpose flour, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 cup semolina flour
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup, melted unsalted butter
- 1/4 cup milk
- 1/4 cup rosewater
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup honey
- 2 tbsp water
Instructions
- Step 1: Preheat oven to 350°F (175°C) and grease a 9-inch round pan, lining the bottom with parchment paper.
- Step 2: Whisk together 1 cup semolina flour, 1/2 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt in a large bowl.
- Step 3: Add 1/2 cup melted unsalted butter, 1/4 cup milk, and 1/4 cup rosewater to the dry ingredients, stirring until a smooth batter forms.
- Step 4: Pour batter into the prepared pan and smooth the top.
- Step 5: Bake for 35-40 minutes until a toothpick inserted comes out clean.
- Step 6: While cake bakes, mix 1/4 cup honey and 2 tbsp water in a small saucepan, heating over medium until dissolved and simmering for 2 minutes.
- Step 7: Immediately pour warm syrup over the hot cake and let soak for 10 minutes before serving.
Frequently asked questions
How long does Sweetened Semolina Cake take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sweetened Semolina Cake?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep semolina flour from drying out.
Can I substitute ingredients in Sweetened 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 Sweetened 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 Sweetened 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.
What others are saying
- ★★★★★
This recipe is a keeper! My grandmother used to make it this way, and it brought back wonderful memories.
- ★★★★★
Absolutely loved this cake! My kids couldn't stop eating it.
- ★★★★☆
Made this for my family, and it turned out great. However, it took about 15 minutes longer to bake than the recipe said.
