This rosewater and orange blossom semolina cake is a beautifully fragrant dessert inspired by Middle Eastern flavors. Moist, tender, and lightly soaked in a floral syrup, it delivers a delicate sweetness with every bite while remaining surprisingly simple to prepare.

Why You’ll Love This Recipe

This cake is wonderfully easy to make with minimal mixing and no complicated techniques. The semolina gives it a unique, slightly crumbly texture, while yogurt keeps it soft and moist. Rosewater and orange blossom water add an elegant aroma without overpowering the dessert, making it perfect for gatherings, tea time, or a light after-dinner treat.

Ingredients

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

To make the syrup
1 and 1/2 cups water
1 and 3/4 cups granulated sugar
2 tablespoons rosewater
1 tablespoon orange blossom water
2 teaspoons lemon juice
1 cardamom pod

To make the semolina cake
1 and 1/2 cups semolina flour
1/2 cup granulated sugar
1 cup yogurt
3 tablespoons melted butter
1/2 cup canola oil
1/4 cup desiccated coconut
1 tablespoon baking powder
1 tablespoon tahini paste, for greasing the baking dish
20 blanched almonds

Directions

Begin by preparing the syrup. In a medium saucepan set over medium-high heat, combine the water, sugar, rosewater, orange blossom water, lemon juice, and cardamom pod. Bring the mixture to a boil and let it cook for 3 to 4 minutes. Remove from heat and allow the syrup to cool completely at room temperature.

In a medium mixing bowl, combine the semolina flour, baking powder, granulated sugar, yogurt, melted butter, canola oil, and desiccated coconut. Stir until everything is evenly mixed. Add 3 tablespoons of the prepared syrup to the batter, mix again, and let the mixture rest for 30 minutes to allow the semolina to absorb moisture.

Preheat the oven to 350°F and position a rack in the upper third of the oven. Grease a baking dish evenly with the tahini paste. Transfer the rested batter into the dish and press it down gently to form an even layer. Score the surface into 20 equal pieces, arranging four lines one way and five the other. Place a blanched almond in the center of each piece.

Bake the cake for about 20 minutes, then switch the oven to broil for 1 to 2 minutes until the top turns lightly golden. Remove from the oven and allow the cake to cool completely.

Once cooled, balance each piece on a fork and dip it briefly into the cooled syrup. Check for sweetness and repeat dipping if desired. Serve as is or alongside fresh fruit.

Servings and timing

This recipe makes approximately 20 small pieces.
Preparation time is about 15 minutes, plus 30 minutes of resting time.
Cooking time is about 22 minutes.
Total time is approximately 1 hour and 20 minutes.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. This cake is best enjoyed at room temperature, so reheating is not necessary. If chilled, allow the pieces to sit out for 15 to 20 minutes before serving.

FAQs

What does semolina do in this cake?

Semolina gives the cake its signature texture, slightly crumbly yet moist, and helps absorb the syrup without becoming soggy.

Can I use fine or coarse semolina?

Fine or medium semolina works best for a softer texture. Coarse semolina will result in a more rustic crumb.

Is rosewater very strong in flavor?

When used in the recommended amount, rosewater adds a gentle floral aroma without overpowering the cake.

Can I skip the orange blossom water?

Yes, but the cake will lose some of its complexity. You may replace it with a little extra rosewater if needed.

Why does the batter need to rest?

Resting allows the semolina to absorb the liquids, resulting in a moist and evenly baked cake.

Can I make this cake without coconut?

Yes, you can omit the desiccated coconut. The texture will be slightly less rich but still delicious.

What size baking dish should I use?

A small to medium rectangular dish works best, allowing the cake to be scored into 20 even pieces.

Do I have to dip the cake in syrup?

Dipping is optional, but it adds moisture and enhances the floral sweetness of the cake.

Can this cake be made ahead of time?

Yes, it actually tastes better after resting for several hours as the flavors meld together.

What can I serve with this cake?

Fresh fruit, tea, or coffee pair beautifully with the delicate flavors of this dessert.

Conclusion

Rosewater and orange blossom semolina cake is a simple yet elegant dessert that combines ease of preparation with unforgettable flavor. With its moist crumb, fragrant syrup, and beautiful presentation, it’s a recipe you’ll find yourself returning to whenever you want something special without extra effort.

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