Pistachio & Rosewater Semolina Cake Recipe

Prep Time 20 mins
Cook Time 35 mins
Rest Time 20 mins
Total Time 1 hr 15 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 175  C
Best Season: Spring
Description

This Pistachio & Rosewater Semolina Cake is a beautifully fragrant Middle Eastern–inspired dessert made with nutty semolina, finely ground pistachios, and delicate rosewater. Moist, tender, and naturally aromatic, this cake is perfect for celebrations, special dinners, or when you want a dessert that feels both comforting and luxurious.

Ingredients
    For the Cake Batter
  • 1 cup semolina
  • 1 cup all-purpose flour
  • 1 cup fine pistachios (ground)
  • 1 cup sugar
  • 1 cup plain yogurt (room temperature)
  • 0.75 cup unsalted butter (melted and cooled slightly)
  • 3 large eggs (room temperature)
  • 1.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp rosewater
  • 1 tsp vanilla extract
  • 1 of Zest lemon (finely grated)
    • For the Rose Syrup
  • 0.5 cup sugar
  • 0.5 cup water
  • 1 tbsp lemon juice
  • 1 tsp rosewater
  • 1 tbsp honey
    • For Garnishing
  • 0.33 cup chopped pistachios
  • A small handful of dried rose petals (optional, food-grade)
Instructions
    Prepare Your Baking Pan
  1. 1
    Grease a 9-inch round or square cake pan with butter or oil. Line the bottom with parchment paper. This ensures the cake releases smoothly without sticking, especially because semolina cakes can be delicate.
    2. Mix the Dry Ingredients
  2. 2
    In a large bowl, combine semolina, all-purpose flour, ground pistachios, baking powder, baking soda, and salt. Whisk well so the rising agents are evenly distributed.
    3. Whisk the Wet Ingredients
  3. 3
    In a separate bowl, add the eggs and sugar. Whisk for 1–2 minutes until slightly pale and frothy. Add yogurt, rosewater, vanilla extract, and lemon zest. Mix gently to combine. Stir in the melted butter until the mixture becomes silky and smooth.
    4. Combine Wet & Dry Mixtures
  4. 4
    Pour the wet mixture into the dry mixture bowl. Fold gently using a spatula. Stop mixing once the batter becomes smooth. Over-mixing can make the cake denser.
    5. Bake the Cake
  5. 5
    Pour the batter into the prepared cake pan and smooth the top. Bake at 175°C for 35–40 minutes or until the top is golden and a toothpick comes out clean from the center.
    6. Prepare the Rose Syrup
  6. 6
    While the cake bakes, combine sugar, water, and lemon juice in a saucepan. Heat on medium until it comes to a gentle boil. Lower the heat and simmer for 3–4 minutes until slightly thickened. Turn off the heat and stir in rosewater and honey. Let it cool slightly — warm syrup absorbs best.
    7. Soak the Cake
  7. 7
    Once the cake is done, take it out of the oven and let it rest for 5 minutes. Use a toothpick or skewer to poke small holes all over the surface. Slowly pour the warm rose syrup over the cake, allowing it to soak in evenly. Let the cake rest for at least 15 minutes to absorb the syrup fully.
    8. Garnish and Serve
  8. 8
    Sprinkle chopped pistachios on top. Add dried rose petals for a beautiful, fragrant finish. Slice and enjoy warm or at room temperature.
Note

For extra richness, replace half the melted butter with olive oil for a deeper Mediterranean flavor.

Store the cake in an airtight container at room temperature for 2–3 days.

The cake freezes exceptionally well — freeze slices for up to 2 months.

You can replace rosewater with orange blossom water if preferred.

For a lighter texture, let the batter rest for 10 minutes before baking (allows semolina to soften).

Keywords: pistachio cake, rosewater dessert, Middle Eastern cake, semolina cake, moist cake
Read it online: https://petitepanini.com/recipe/pistachio-rosewater-semolina-cake-recipe/