This pistachio rose semolina cake is a fragrant, tender-crumb cake infused with cardamom, rosewater, lemon, and almonds, then soaked with a warm rose-lemon syrup and finished with a simple glaze. It’s elegant enough for celebrations, but simple enough to enjoy with a cup of tea or coffee.

Why You’ll Love This Recipe

• Deep, aromatic flavor from cardamom, rosewater, lemon zest, and pistachios
• Beautiful, naturally luxurious texture thanks to semolina and almond meal
• No frosting needed: the warm syrup keeps it moist and flavorful
• Make-ahead friendly and even better after it has time to rest
• Perfect for slicing and serving at gatherings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake

• unsalted butter, room temperature: 1 1/4 cups + 1 tablespoon, cubed (plus extra for greasing)
• ground cardamom: 1/2 teaspoon
• shelled unsalted pistachios: 1 cup + 4 tablespoons (reserve 4 tablespoons for topping)
• almond meal: 1 cup (about 250 mL)
• fine semolina flour: 3/4 cup + 3 tablespoons (about 225 mL)
• baking powder: 1 1/4 teaspoons
• salt: 1/4 teaspoon
• granulated sugar: 1 1/2 cups
• large eggs, lightly beaten: 4
• lemon zest: 1 teaspoon
• lemon juice: 1 tablespoon
• rosewater (not rose syrup): 2 tablespoons
• vanilla extract: 1/2 teaspoon

For the rose syrup

• lemon juice: 1/2 cup
• rosewater: 1/3 cup
• granulated sugar: 1/3 cup

For the glaze

• powdered sugar: 1 cup
• lemon juice: 2 tablespoons
• rosewater: 1 tablespoon
• ground cardamom: 1 pinch

Optional toppings

• dried rose petals: 1 to 2 tablespoons
• chopped pistachios (from the reserved 4 tablespoons): 4 tablespoons

Directions

1. Preheat the oven to 350°F (180°C).
2. Prepare the pan: grease the bottom and sides of a 9-inch (23 cm) springform pan (or round cake pan) with butter. Line the bottom and sides with parchment paper.
3. Make the pistachio-cardamom “flour”: add 1 cup of the pistachios and the ground cardamom to a food processor and blitz until finely ground (stop before it turns into paste).
4. Mix dry ingredients: in a large bowl, combine the ground pistachios, almond meal, semolina flour, baking powder, and salt.
5. Cream butter and sugar: in a separate bowl, beat the butter and granulated sugar until light and fluffy.
6. Add eggs: add the eggs gradually (a little at a time), mixing until smooth and fully incorporated. Avoid overbeating.
7. Combine wet and dry: using a spatula, gently fold the dry ingredients into the butter mixture just until no dry streaks remain.
8. Flavor the batter: fold in the lemon zest, 1 tablespoon lemon juice, 2 tablespoons rosewater, and vanilla extract.
9. Bake: scrape the batter into the prepared pan and smooth the top. Bake for 55 to 60 minutes, until a skewer inserted into the center comes out clean but slightly oily.
10. Rest: let the cake rest in the pan for 10 minutes, then carefully remove from the pan.
11. Make the rose syrup (near the end of baking): in a small saucepan over medium heat, combine 1/2 cup lemon juice, 1/3 cup rosewater, and 1/3 cup sugar. Bring to a boil, stirring until the sugar dissolves, then remove from heat.
12. Soak the cake: while the cake is still warm, drizzle the warm syrup all over the top, letting it soak in gradually.
13. Glaze: whisk powdered sugar with 2 tablespoons lemon juice, 1 tablespoon rosewater, and a pinch of cardamom until smooth. Drizzle over the cooled (or mostly cooled) cake.
14. Finish: sprinkle with the reserved chopped pistachios and dried rose petals, if using. Slice and serve.

Servings and timing

Servings

• Makes 10 to 12 slices (9-inch / 23 cm cake)

Timing

• Prep time: about 25 minutes
• Bake time: 55 to 60 minutes
• Rest time (in pan): 10 minutes
• Syrup + glaze time: about 10 minutes
• Cooling time before clean slicing: about 45 minutes
• Total time: about 1 hour 45 minutes to 2 hours

Variations

• Orange twist: replace the lemon zest with orange zest, and use orange juice in the glaze for a softer citrus note.
• Extra nutty: swap 2 to 3 tablespoons of the pistachios for finely chopped almonds for more crunch.
• More floral (gently): add 1 extra teaspoon rosewater to the syrup (avoid adding too much or it can taste soapy).
• Honeyed syrup: replace 2 tablespoons of the syrup sugar with honey for a rounder sweetness.
• No glaze version: skip the glaze and rely only on the syrup, finishing with pistachios and rose petals for a simpler look.

Storage/Reheating

• Room temperature: store covered for up to 2 days.
• Refrigerator: store in an airtight container for up to 7 days.
• Freezer: wrap slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for 1 to 2 hours.
• To reheat: warm individual slices gently (short bursts) until just slightly warm. This cake tastes best warmed lightly, not hot.

FAQs

Can I use salted pistachios?

Yes, but reduce the added salt to a small pinch. If the pistachios are very salty, the flavor can overpower the floral notes.

What’s the difference between rosewater and rose syrup?

Rosewater is a clear, fragrant distillate. Rose syrup is sweetened and often more concentrated. This cake uses rosewater so you can control the sweetness.

Can I make this without a springform pan?

Yes. Use a 9-inch round cake pan, line it well with parchment on the bottom and sides, and let it cool a bit before lifting out.

How finely should I grind the pistachios?

Aim for a flour-like texture. Stop and scrape the bowl as needed, and avoid overprocessing or it can turn into nut butter.

Why does the skewer come out “clean but oily”?

This cake is naturally rich from butter and nuts, and it’s finished with syrup. You want it baked through, but still moist and tender.

Can I make it ahead of time?

Yes. It’s excellent the next day. Make it, soak with syrup, cool, and store covered. Add the glaze and toppings closer to serving for the prettiest finish.

Can I reduce the sugar?

You can reduce the cake sugar slightly, but keep enough for structure and tenderness. If you reduce too much, the crumb may turn dry and less delicate.

What if I don’t have semolina?

Fine semolina gives the signature texture. If you must substitute, a fine wheat flour will work, but the cake will be less distinctive and slightly softer.

How do I keep the cake from sticking?

Grease thoroughly and line both the bottom and sides with parchment paper. Let it rest 10 minutes before removing from the pan.

What should I serve with it?

It’s wonderful with tea or coffee. For a dessert plate, serve with fresh berries, citrus segments, or a spoon of thick plain yogurt on the side.

Conclusion

Pistachio rose semolina cake is the kind of dessert that feels special without needing complicated decoration: a richly scented crumb, a warm syrup soak, and a delicate glaze that brings everything together. Slice it generously, linger over it slowly, and let the cardamom, pistachio, lemon, and rosewater do all the work.

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