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Pistachio Rose Semolina Cake

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A fragrant, tender pistachio rose semolina cake infused with cardamom, lemon, and rosewater, soaked in a warm rose-lemon syrup and topped with a light glaze, chopped pistachios, and dried rose petals. A show-stopping dessert perfect for tea time or celebrations.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Total Time: 2 hours
  • Yield: 10 to 12 slices
  • Category: Dessert
  • Method: Baked
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

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

Instructions

  1. Preheat oven to 350°F (180°C). Grease and line a 9-inch (23 cm) springform pan with butter and parchment paper.
  2. Grind 1 cup pistachios with cardamom in a food processor until fine (not a paste).
  3. In a large bowl, mix ground pistachios, almond meal, semolina flour, baking powder, and salt.
  4. In a separate bowl, beat butter and granulated sugar until light and fluffy.
  5. Gradually add eggs, mixing until smooth and incorporated. Do not overbeat.
  6. Gently fold dry ingredients into the butter mixture until just combined.
  7. Fold in lemon zest, 1 tbsp lemon juice, 2 tbsp rosewater, and vanilla extract.
  8. Pour batter into prepared pan, smooth the top, and bake for 55–60 minutes, until a skewer comes out clean but slightly oily.
  9. Let the cake rest in the pan for 10 minutes, then remove carefully.
  10. Meanwhile, make syrup: combine 1/2 cup lemon juice, 1/3 cup rosewater, and 1/3 cup sugar in a small saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat.
  11. While the cake is still warm, slowly drizzle syrup over the top to soak.
  12. In a bowl, whisk together powdered sugar, 2 tbsp lemon juice, 1 tbsp rosewater, and a pinch of cardamom to make glaze. Drizzle over cooled cake.
  13. Top with reserved chopped pistachios and dried rose petals, if using. Slice and serve.

Notes

  • Use rosewater, not rose syrup, for authentic floral flavor.
  • Let the cake cool fully before glazing for a clean finish.
  • Grind pistachios finely but stop before turning into butter.
  • The cake can be made a day ahead and tastes even better after resting.
  • Serve with tea, coffee, or a spoon of thick yogurt and fresh berries.

Nutrition

Find it online: https://savorymomskitchen.com/pistachio-rose-semolina-cake/