Description
A fragrant and moist semolina and yogurt cake infused with cardamom and rosewater, topped with a fragrant rosewater syrup. This delightful Middle Eastern-inspired dessert combines a tender crumb with aromatic spices and floral notes, perfect for any special occasion or tea time.
Ingredients
Scale
Dry Ingredients
- 1 cup (160g) semolina
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cardamom
Wet Ingredients
- 1 cup (240g) plain yogurt
- ¾ cup (150g) granulated sugar
- 3 large eggs
- ½ cup (120ml) vegetable oil
- 1 tbsp rosewater
- 1 tsp vanilla extract
Rosewater Syrup
- ½ cup (100g) granulated sugar
- ½ cup (120ml) water
- 1 tbsp rosewater
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan thoroughly to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, combine the semolina, baking powder, baking soda, salt, and ground cardamom. Stir together to evenly distribute the spices and leavening agents.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the yogurt, granulated sugar, eggs, vegetable oil, rosewater, and vanilla extract until the mixture is smooth and well blended.
- Incorporate Dry into Wet: Gradually fold the dry semolina mixture into the wet ingredients. Stir gently until just combined to avoid overmixing, which can affect the texture of the cake.
- Rest the Batter: Pour the batter into the prepared cake pan and let it rest for 10 minutes to allow the semolina to absorb some moisture for a tender crumb.
- Bake the Cake: Place the pan into the preheated oven and bake for 35 to 40 minutes. The cake is done when it turns golden brown on top and a toothpick inserted into the center comes out clean.
- Prepare Rosewater Syrup: While the cake bakes, combine the ½ cup sugar and ½ cup water in a small saucepan. Heat over medium heat until sugar dissolves and the syrup slightly thickens. Remove from heat and stir in 1 tbsp rosewater.
- Apply Syrup and Cool: Once the cake is out of the oven and still warm, pour the warm rosewater syrup evenly over the cake. Allow the cake to cool completely in the pan so it soaks up the syrup and develops flavor before slicing and serving.
Notes
- Resting the batter before baking improves the texture by allowing the semolina to absorb moisture.
- Use fresh ground cardamom for the best aromatic flavor.
- Your choice of plain yogurt (full-fat or low-fat) will affect the richness of the cake.
- Rosewater syrup adds moisture and a subtle floral flavor; don’t skip it for an authentic taste.
- The cake keeps well for 2-3 days stored in an airtight container at room temperature.
