Semolina Cake with Rose Water and Pistachios

Name: Semolina Cake with Rose Water and Pistachios
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 8 oz (225 g) unsalted butter, softened, at room temperature; 1 cup (200 g) granulated sugar; 3 large eggs, at room temperature; ¾ cup (180 ml) plain full-fat yogurt; 2 tbsp (30 ml) rose water (food-grade); 1½ cups (270 g) fine semolina flour; ½ cup (60 g) all-purpose flour; 2 tsp (8 g) baking powder; ¾ cup (85 g) unsweetened shredded coconut; ¼ tsp (1½ g) kosher salt; ¾ cup (95 g) roasted unsalted shelled pistachios, roughly chopped; ¾ cup (255 g) honey; ½ cup (120 ml) water; 1 tbsp (15 ml) rose water (for syrup); 1 tbsp (15 ml) fresh lemon juice

From the MyKitchenBank Kitchen

A delicate Middle Eastern semolina cake infused with fragrant rose water and topped with pistachios and a light honey syrup. The combination of fine semolina, shredded coconut, and yogurt creates a tender, moist crumb that stays fresh for days. Traditionally served with strong coffee or tea, this elegant cake is perfect for brunch or afternoon gatherings.

Prep: 15 min
Cook: 40 min
Wait: 45 min
Total: 1 hr 40 min
Makes: One 9-inch (23 cm) round cake (12 slices)

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Steps

Before you start

Preheat your oven to 350°F (175°C) at least 15 minutes before baking
Have all wet ingredients at room temperature for even mixing
If using whole pistachios, roughly chop them by hand so pieces vary in size

1
Prepare pan and dry ingredientsOven 350°F / 175°C
- Preheat the oven to 350°F (175°C).
- Line a 9-inch (23 cm) round cake pan with parchment paper and lightly butter the sides.
- In a medium bowl, whisk together the fine semolina, all-purpose flour, baking powder, shredded coconut, and salt.
- Set aside.
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Ready when: Dry ingredients are evenly combined with no flour lumps
Tip: Whisking rather than sifting incorporates air and prevents clumping in this recipe
2
Cream butter and sugar
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed for 2–3 minutes, until the mixture is light, fluffy, and pale yellow.
- Scrape down the bowl once halfway through.
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Ready when: Mixture should be light, airy, and noticeably increased in volume
Tip: Using room-temperature butter ensures smooth creaming and a tender crumb; cold butter won't incorporate air evenly
3
Add eggs one at a time
- Add the eggs to the butter-sugar mixture one at a time, beating on medium speed for about 30 seconds after each addition.
- The mixture should appear slightly curdled or broken—this is normal and will disappear once you add the flour.
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Ready when: Each egg is fully combined before the next is added; batter looks glossy
Tip: Room-temperature eggs help prevent curdling; if your kitchen is cool, place eggs in warm water for 2 minutes first
4
Mix in rose water and yogurt
- Add the rose water and plain yogurt to the batter and beat on medium-low speed for 1 minute until just combined.
- The batter will look thick and creamy.
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Ready when: Rose water and yogurt are fully incorporated with no white streaks
Tip: Don't overmix after adding the wet ingredients, as this can develop gluten and make the cake tough
5
Fold in dry ingredients and pistachios
- Add the dry ingredient mixture to the wet ingredients in two additions, folding gently with a spatula until just combined after each addition.
- Once the flour is almost fully incorporated, fold in the chopped pistachios until evenly distributed.
- Do not overmix.
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Ready when: Batter is smooth with no visible flour streaks; pistachios are distributed throughout
Tip: Folding instead of beating preserves the airy texture you created by creaming the butter and sugar; a few lumps are fine
6
Transfer batter to pan
- Pour the batter into the prepared pan and smooth the top with a spatula.
- The batter should come about three-quarters up the sides of the pan.
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Ready when: Top is level and batter reaches three-quarters up the pan sides
7
Bake the cakeOven 350°F / 175°C
- Place the pan in the preheated 350°F (175°C) oven and bake for 35–40 minutes, until a wooden toothpick inserted into the center comes out with just a few moist crumbs and the top is golden brown.
- The cake should spring back when lightly pressed in the center.
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Ready when: Toothpick comes out with a few moist crumbs, top is golden brown, cake springs back when pressed
Tip: Semolina cakes are moister than wheat flour cakes; a few crumbs on the toothpick is correct—don't bake until completely dry or the cake will be tough
8
Make the honey syrup
- While the cake bakes, prepare the syrup.
- In a small saucepan, combine the honey, water, and lemon juice.
- Bring to a gentle simmer over medium heat, stirring occasionally, for about 5 minutes.
- Remove from heat and stir in the rose water.
- Let the syrup cool to room temperature.
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Ready when: Syrup is at a gentle simmer and turns slightly translucent
Tip: A light simmer infuses the flavors without caramelizing the honey; cooling the syrup before pouring prevents it from cooking the cake's interior
9
Cool cake and pour syrup
- Remove the cake from the oven and let it rest in the pan for 5 minutes.
- Using a wooden skewer or fork, pierce the entire surface of the cake all over (aim for about 20–30 small holes distributed evenly).
- Slowly pour the cooled honey syrup over the warm cake, allowing it to absorb gradually.
- Let the cake cool completely in the pan, about 30 minutes, then turn it out onto a wire rack or serving plate.
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Ready when: Syrup is fully absorbed and the cake is no longer hot to the touch
Tip: Piercing the cake while warm helps it absorb the syrup evenly, making every bite moist and flavorful. Pouring room-temperature syrup prevents cracks
10
Garnish and rest
- Once the cake is completely cool, garnish the top with additional roughly chopped pistachios.
- Let the cake rest uncovered at room temperature for at least 30 minutes before serving to allow the flavors to fully develop and the texture to set.
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Ready when: Pistachios are evenly distributed on top; cake is no longer warm
Tip: This resting period allows the rose water and honey flavors to perfume the entire cake—it will taste even better the next day

Good to know

Tips

Rose water is potent—use only food-grade varieties and measure carefully. Too much will taste soapy; too little won't flavor the cake
Don't skip piercing the cake; this is the secret to getting the honey syrup to absorb throughout rather than sitting on top
This cake pairs beautifully with strong black coffee or traditional mint tea, which cuts through the sweetness
For a less sweet cake, reduce the honey in the syrup to 0.5 cup (170 g) and add 2 additional tablespoons of water to maintain syrup consistency

Make ahead

The cake is at its best 1 day after baking, once the flavors have fully developed. You can prepare the batter and bake the cake up to 3 days ahead; cover and store in an airtight container before the honey syrup is poured, then add the syrup and garnish 2 hours before serving.

Storage & reheating

Store the finished cake loosely covered at room temperature for up to 5 days—the honey syrup keeps it moist. For longer storage, wrap tightly and refrigerate for up to 7 days, or freeze for up to 2 months (thaw overnight in the refrigerator before serving). The cake does not require reheating; serve at room temperature or very slightly warmed.

Substitutions

rose water (food-grade) → orange blossom water or 1 tablespoon orange zest. Use the same amount of orange blossom water for a floral alternative, or substitute the rose water in both the batter and syrup with fresh orange zest and a squeeze of fresh orange juice
roasted unsalted shelled pistachios → sliced or slivered almonds, or a mix of chopped pistachios and almonds. You can use 0.75 cup (95 g) of any roasted unsalted nuts. Almonds provide a milder flavor but work equally well in the crumb and topping
unsweetened shredded coconut → ground almonds (almond flour). Use the same weight (85 g); ground almonds will make the cake slightly denser but with a richer, less tropical flavor
plain full-fat yogurt → sour cream or full-fat Greek yogurt (unstrained). Use the same amount; the cake will be slightly tangier with sour cream or richer with Greek yogurt. Both keep the cake moist