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Rosewater Orange Blossom Cake

Featured in: Sweet Endings and Treats

This Rosewater & Orange Blossom Semolina Cake offers a delightful journey into Middle Eastern dessert traditions. Unlike typical Western cakes, it features semolina flour which creates a distinct pleasantly grainy texture that's simultaneously tender and substantial. The magic lies in the aromatic syrup—infused with delicate floral notes from rosewater and orange blossom water, perfectly balanced with a hint of cardamom and brightened with lemon. What makes this cake special is the traditional soaking method, where each pre-scored piece gets individually dipped in the fragrant syrup, allowing for perfect absorption. The blanched almonds aren't just decorative; they add a subtle crunch and visual appeal to each portion. The addition of desiccated coconut and tahini (used to grease the pan) introduces subtle nutty undertones that complement the floral elements. This sophisticated dessert transforms simple ingredients into an elegant treat perfect for special occasions, offering a unique alternative to conventional cakes.
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Updated on Sun, 09 Mar 2025 00:25:19 GMT
A slice of cake with raspberries on top. Pin it
A slice of cake with raspberries on top. | tasteofcook.com

Rosewater and orange blossom semolina cake brings Middle Eastern inspired flavors to your table with remarkable ease. The cake features a uniquely soft yet slightly crumbly texture that melts in your mouth with each bite. Fragrant floral syrup infused with delicate rosewater and orange blossom notes soaks into the warm cake, creating an incredibly moist dessert that somehow remains perfectly structured.

The first time I made this cake was for a multicultural potluck dinner where I wanted something beyond typical American desserts. Several guests approached me for the recipe, amazed that something so distinctive could be made without specialty equipment or advanced baking techniques.

Essential Flavor Components

  • Water: Forms the base for the fragrant syrup that permeates every bite
  • Granulated Sugar: Provides necessary sweetness without overwhelming the floral notes
  • Rosewater: Adds distinctive Middle Eastern flavor with delicate floral aroma
  • Orange Blossom Water: Contributes complementary citrus floral notes for complexity
  • Lemon Juice: Balances sweetness with subtle acidity for perfect flavor
  • Cardamom Pod: Introduces warm aromatic spice that enhances surrounding flavors
  • Semolina Flour: Creates the signature texture that defines this traditional cake
  • Yogurt: Ensures tender crumb while adding subtle tanginess
  • Melted Butter: Contributes rich flavor and helps achieve golden crust
  • Canola Oil: Maintains moisture throughout the cake during and after baking
  • Desiccated Coconut: Adds subtle tropical notes and textural interest
  • Baking Powder: Provides proper rise without complicating the process
  • Tahini Paste: Prevents sticking while adding subtle nutty undertones
  • Blanched Almonds: Create visual interest and satisfying textural contrast

Creation Process

Aromatic Syrup Preparation:
Combine water, sugar, lemon juice, and cardamom pod in a saucepan over medium heat. Stir occasionally until sugar dissolves and mixture reaches a boil. Simmer for four minutes, then remove from heat and stir in rosewater and orange blossom water. Allow to cool completely.
Semolina Batter Creation:
In a mixing bowl, whisk semolina flour, sugar, and baking powder. Add yogurt, melted butter, oil, and desiccated coconut. Stir until fully combined, then mix in three tablespoons of prepared syrup. Let the batter rest for 30 minutes.
Baking Preparation Steps:
Preheat oven to 350°F. Grease a 9-inch square baking dish with tahini paste. Transfer batter to prepared dish and smooth evenly. Score unbaked batter into 20 squares.
Almond Placement Technique:
Press a blanched almond into the center of each square.
Perfect Baking Method:
Bake for 20 minutes, then broil for 1-2 minutes until golden brown.
Syrup Infusion Strategy:
Slice cake along score lines, then dip each piece in cooled syrup or brush syrup over cake and let rest for 30 minutes.
A slice of cake with a strawberry on top is placed on a plate. Pin it
A slice of cake with a strawberry on top is placed on a plate. | tasteofcook.com

Serving Arrangement Ideas

Serve with fresh mint tea for an authentic Middle Eastern experience. For a dinner party, plate individual pieces with candied orange slices and mascarpone cream. Arrange on a tiered stand with fresh figs and grapes for a visually stunning brunch presentation.

Creative Variation Possibilities

Replace almonds with chopped pistachios for a vibrant green contrast. Substitute part of the sugar with honey for additional depth of flavor. Decorate with crystallized rose petals for a beautiful and aromatic presentation.

A slice of cake with a strawberry on top. Pin it
A slice of cake with a strawberry on top. | tasteofcook.com

This semolina cake beautifully balances simplicity and sophistication. Its fragrant floral notes and delicate texture make it a delightful dessert that introduces new flavors while remaining comfortingly familiar.

Frequently Asked Questions

→ Where can I find rosewater and orange blossom water?
Rosewater and orange blossom water are available at Middle Eastern or Mediterranean grocery stores, international food sections of well-stocked supermarkets, specialty food shops, or online retailers. Look for culinary-grade products (not cosmetic) from brands like Cortas, Al Wadi, or Nielsen-Massey. Be sure to purchase rosewater and orange blossom water, not extracts, as extracts are much more concentrated and will overpower the cake.
→ Can I make this semolina cake in advance?
Yes, this cake actually improves with a day of rest! You can make it up to 2 days in advance, which allows the flavors to meld beautifully. After soaking the pieces in syrup, store them in an airtight container at room temperature. For longer storage (up to 5 days), keep refrigerated and bring to room temperature before serving. You can also freeze the unsoaked cake pieces for up to 3 months and thaw them before soaking in freshly made syrup.
→ What if I don't have semolina flour?
While semolina flour gives this cake its distinctive texture and is traditional for this recipe, you can substitute with fine bulgur wheat (soaked in warm water for 30 minutes and drained) or a mixture of equal parts all-purpose flour and cornmeal for a similar textural effect. Farina (Cream of Wheat) can also work in a pinch. However, these substitutions will change the authentic character of the cake somewhat.
→ My cake seems dry even after soaking. What went wrong?
If your cake seems dry, there are several possible causes: The batter may not have rested long enough for the semolina to absorb liquids (always allow the full 30-minute rest), the cake might be slightly overbaked, or most commonly, the pieces weren't soaked long enough in the syrup. Try dipping the pieces again in warm syrup, allowing each piece to soak for 10-15 seconds. Remember that the cake will continue to absorb syrup as it sits, so it often becomes moister by the next day.
→ Can I make this cake dairy-free?
Yes, this cake can easily be made dairy-free. Replace the yogurt with coconut yogurt, almond yogurt, or any plant-based yogurt with a similar consistency. Substitute the butter with additional canola oil (use 5 tablespoons total) or melted coconut oil. These substitutions work well because the semolina provides structure, and the moistness comes primarily from the oil and syrup rather than dairy ingredients.
→ What fruits pair well with this rosewater and orange blossom cake?
This fragrant cake pairs beautifully with fruits that complement its floral notes. Try serving it with fresh berries (particularly strawberries or raspberries), sliced peaches, poached pears, figs, or orange segments. For a more traditional Middle Eastern pairing, serve with pomegranate arils or sliced fresh apricots when in season. Avoid strongly flavored fruits like pineapple or kiwi that might overwhelm the delicate floral notes.

Rosewater Orange Blossom Cake

This traditional Middle Eastern semolina cake features aromatic rosewater and orange blossom water, creating a delicate, sweet dessert with unique texture.

Prep Time
35 Minutes
Cook Time
20 Minutes
Total Time
55 Minutes


Difficulty: Intermediate

Cuisine: Middle Eastern

Yield: 20 Servings (20 cake squares)

Dietary: Vegetarian

Ingredients

→ Syrup

01 1 1/2 cups water
02 1 3/4 cups granulated sugar
03 2 tablespoons rosewater (not rose extract)
04 1 tablespoon orange blossom water (not orange blossom extract)
05 2 teaspoons fresh lemon juice
06 1 cardamom pod

→ Cake Batter

07 1 1/2 cups semolina flour
08 1/2 cup granulated sugar
09 1 cup yogurt (Greek or regular)
10 3 tablespoons unsalted butter, melted
11 1/2 cup canola oil
12 1/4 cup desiccated coconut
13 1 tablespoon baking powder

→ For Assembly

14 1 tablespoon tahini paste (for greasing baking dish)
15 20 blanched almonds (see notes for blanching method)
16 Fresh fruit, for serving (optional)

Instructions

Step 01

In a medium saucepan over medium-high heat, combine the water, granulated sugar, rosewater, orange blossom water, fresh lemon juice, and cardamom pod. Bring the mixture to a boil and let it cook for 3-4 minutes, stirring occasionally to ensure the sugar dissolves completely. The syrup should be clear and slightly thickened. Remove from heat and set aside to cool completely at room temperature. The aromatic syrup will infuse with the delicate floral notes as it cools.

Step 02

In a medium mixing bowl, combine the semolina flour, baking powder, and granulated sugar. Stir until well mixed. Add the yogurt, melted butter, canola oil, and desiccated coconut. Mix until you have a smooth, thick batter. Then add 3 tablespoons of the prepared syrup (make sure it's completely cooled) and stir to incorporate. Let the mixture rest for 30 minutes at room temperature to allow the semolina to absorb the liquids and soften, which creates a tender, moist cake.

Step 03

While the batter is resting, position a rack in the upper third of the oven and preheat to 350°F (175°C). Grease a 9x9-inch square baking dish with tahini paste, spreading a thin layer across the bottom and up the sides. The tahini adds a subtle nutty flavor to the exterior of the cake and helps prevent sticking. If tahini is unavailable, cooking spray or butter will work as alternatives.

Step 04

After the batter has rested, pour it into the prepared baking dish. Using a spatula or the back of a spoon, press and smooth the batter until it's even throughout the dish. With a sharp knife, score the surface to mark 20 equal pieces (make 4 cuts vertically and 5 cuts horizontally to form a grid). The scoring helps the syrup penetrate the cake later and creates perfect serving portions. Place one blanched almond in the center of each scored piece, pressing it gently into the batter.

Step 05

Bake the semolina cake in the preheated oven for 20 minutes, until it's set but still pale. Then, turn on the broiler and broil for 1-2 minutes just until the top turns a beautiful golden color. Watch carefully during broiling to prevent burning. The cake should be firm to the touch and golden brown on top. Remove from the oven and place on a wire rack.

Step 06

Allow the cake to cool in the pan until it reaches room temperature. Once cooled, cut along the score marks to separate the pieces. Working one piece at a time, balance each piece on a fork and dip it into the cooled syrup for a few seconds, allowing the cake to absorb some syrup. Test one piece to see if it has absorbed enough syrup to your liking. If needed, return pieces for a second brief dip. The cake should be moist but not soggy.

Step 07

Arrange the syrup-soaked pieces on a serving platter. These fragrant semolina cakes are traditionally served at room temperature with fresh fruit on the side. The delicate floral notes of rosewater and orange blossom pair beautifully with berries, sliced peaches, or figs. Store any leftovers in an airtight container at room temperature for up to 3 days.

Notes

  1. This aromatic semolina cake, known as Basbousa or Namoura in Middle Eastern cuisine, features delicate floral notes from rosewater and orange blossom water.
  2. The unique texture comes from semolina flour, which creates a cake that's simultaneously dense, moist, and slightly grainy in the most pleasant way.
  3. This cake is traditionally served during celebrations and festive occasions throughout the Middle East and Mediterranean regions.

Tools You'll Need

  • 9x9-inch square baking dish
  • Medium saucepan
  • Medium mixing bowl
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Sharp knife for scoring
  • Fork for dipping cake in syrup
  • Wire cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (yogurt, butter)
  • Contains tree nuts (almonds)
  • Contains wheat (semolina is a wheat product)
  • Contains sesame (tahini)
  • Contains coconut

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 178
  • Total Fat: 8 g
  • Total Carbohydrate: 26 g
  • Protein: 2 g