This Pistachio and Rosewater Semolina Cake from Yotam Ottolenghi and Helen Goh’s book Sweet is unlike any other cake I have tasted. It has a tender crumb, rich nuttiness from almonds and pistachios, a fragrant lift from rosewater and lemon, and a drizzle of syrup that keeps it wonderfully moist. Every bite feels indulgent and aromatic, with both Middle Eastern and Mediterranean influences shining through.

Why You’ll Love This Recipe

I love this recipe because it is layered with flavors that make it truly special. The combination of cardamom, lemon, pistachios, and rosewater creates a cake that is exotic yet comforting. The semolina gives it a slightly grainy texture that is unique compared to classic sponge cakes. The drizzle of rosewater syrup makes the cake perfectly moist, while the optional crystallized rose petals turn it into a showstopper. It is the kind of cake that makes an ordinary day feel like a celebration.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• Cardamom pods

• Shelled pistachios, plus extra for decoration

• Ground almonds

• Semolina

• Baking powder

• Salted butter (or unsalted with added salt)

• Caster sugar

• Eggs

• Lemon juice

• Lemon zest

• Rose water

• Vanilla extract

For the cream:

• Greek yogurt

• Crème fraîche

• Icing sugar

• Rose water (optional)

For the syrup:

• Lemon juice

• Rose water

• Caster sugar

For the rose petals (optional):

• Egg white

• Rose petals

• Caster sugar

Directions

1. Preheat the oven to 180ºC (160ºC fan). Grease and line a 23 cm springform cake tin.

2. Crush the cardamom pods, remove the seeds, and blend with the pistachios until finely ground. Mix with ground almonds, semolina, baking powder, and salt if needed.

3. Cream the butter and sugar until combined. Gradually add whisked eggs in small batches, scraping the sides of the bowl.

4. Fold in the dry mixture gently, followed by lemon zest, lemon juice, rosewater, and vanilla extract.

5. Pour into the tin, smooth the top, and bake for 55–60 minutes, until a skewer comes out clean but oily. The crust should be golden and firm.

6. While the cake bakes, prepare the syrup by boiling lemon juice, rose water, and sugar until dissolved.

7. Once baked, drizzle all the syrup over the warm cake. Sprinkle pistachios on top and let it cool before removing from the tin.

8. Prepare the cream by whisking yogurt, crème fraîche, icing sugar, and optional rose water.

9. To make crystallized petals, brush each petal with egg white, dip in sugar, and bake at 100ºC for about 20 minutes until dry and crisp.

10. Decorate the cake with crystallized petals and serve with cream.

Servings and timing

This recipe serves 12. The total time is about 1 hour 30 minutes: 20 minutes for preparation, 55–60 minutes for baking, plus cooling and syrup soaking time.

Variations

I sometimes reduce the rosewater in the syrup if I want a more subtle floral taste. Orange blossom water or a touch of orange juice can be used in place of rosewater for a different but equally aromatic cake. If pistachios are too expensive, I like to use a blend of almonds and pistachios. The crystallized rose petals are beautiful but optional—chopped pistachios alone make a striking finish.

Storage/Reheating

I keep the cake covered at room temperature for up to 3 days, but because it is very moist, I sometimes refrigerate it after the second day. To serve it warm again, I gently heat slices in the microwave for a few seconds. The cream should be stored separately in the fridge and added just before serving.

FAQs

Can I make this cake without rosewater?

Yes, I can omit the rosewater or replace it with orange blossom water or even a touch of vanilla for a different flavor.

What can I use instead of semolina?

If I don’t have semolina, I can use fine semolina flour or even a mix of all-purpose flour and ground almonds, though the texture won’t be quite the same.

How do I know the cake is done baking?

I check with a skewer—if it comes out clean but slightly oily, the cake is ready. It should also have a deep golden crust.

Can I prepare this cake in advance?

Yes, I can make the cake a day ahead. I find it best to add the syrup the same day I serve it so it doesn’t become too soggy.

How can I make this cake egg-free?

I haven’t tested it myself, but I know some bakers substitute mashed banana, applesauce, or commercial egg replacers. It may slightly change the texture.

Conclusion

This Ottolenghi Pistachio and Rosewater Semolina Cake is an elegant, fragrant dessert that always impresses. I love how it combines rich nuttiness with delicate floral notes, and the syrup makes it decadently moist. Whether I serve it plain with chopped pistachios or dressed up with crystallized rose petals, it always feels like a luxurious treat. It’s a cake worth savoring slowly, bite by bite.