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This Middle Eastern semolina treat combines orange blossom and rosewater flavors in a dessert that's surprisingly easy to make. You'll fall for its unique texture - tender yet slightly crumbly, practically dissolving as you eat it. The warm cake drinks up the fragrant floral syrup, leaving you with an incredibly juicy dessert that still keeps its shape perfectly.
I whipped this cake up for the first time when I needed something different for a potluck with foods from around the world. I wasn't interested in bringing typical American sweets. People kept asking me for instructions afterward, couldn't believe something this special didn't need fancy tools or hard-to-master baking skills.
Key Flavor Elements
- Water: Makes up the foundation of the sweet syrup that soaks through every mouthful
- Granulated Sugar: Adds the right amount of sweetness without drowning out the flower scents
- Rosewater: Brings that classic Middle Eastern touch with its gentle flowery smell
- Orange Blossom Water: Adds another layer with its citrusy floral hints
- Lemon Juice: Cuts through sweetness with a bit of tang for better taste
- Cardamom Pod: Gives a cozy spice note that makes everything taste better
- Semolina Flour: Delivers that special feel in your mouth this cake is known for
- Yogurt: Keeps everything soft and adds a slight tang
- Melted Butter: Gives that yummy flavor and helps brown the outside
- Canola Oil: Keeps the cake nice and juicy from oven to table
- Desiccated Coconut: Adds a hint of tropical flavor and nice texture change
- Baking Powder: Helps the cake puff up without any complicated steps
- Tahini Paste: Stops sticking and adds a touch of nutty flavor
- Blanched Almonds: Make it look pretty while giving you something to crunch on
Making Your Treat
- Mixing Up The Sweet Syrup:
- Put water, sugar, lemon juice, and a cardamom pod in a pot over medium heat. Stir now and then until sugar melts and it starts bubbling. Let it bubble gently for four minutes, then take it off the heat and mix in your rosewater and orange blossom water. Set it aside to cool down completely.
- Getting The Batter Ready:
- In a bowl, mix semolina flour, sugar, and baking powder together. Add your yogurt, melted butter, oil, and coconut. Stir until everything's mixed well, then put in three tablespoons of the syrup you made. Let this sit for half an hour.
- Setting Up For Baking:
- Heat your oven to 350°F. Rub tahini paste all over a 9-inch square baking dish. Pour your batter in and smooth it out. Use a knife to mark 20 squares in the batter before baking.
- Adding The Almonds:
- Push one blanched almond into the middle of each square you marked.
- Baking It Just Right:
- Bake for 20 minutes, then turn on the broiler for 1-2 minutes to get a nice golden top.
- Soaking In The Goodness:
- Cut along the lines you made, then either dip each piece in your cooled syrup or brush the syrup all over and wait 30 minutes for it to soak in.
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Tasty Ways To Serve
Try it with some fresh mint tea for the full Middle Eastern experience. If you're hosting dinner, give each person their own piece with some candied orange and a dollop of mascarpone. For brunch, arrange it on a stand with fresh figs and grapes to really wow your guests.
Fun Twists To Try
Swap the almonds for chopped pistachios to get a pretty green pop of color. Use some honey instead of part of the sugar for a deeper flavor. Top with crystallized rose petals for a gorgeous touch that smells amazing too.
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This semolina cake finds the sweet spot between easy and fancy. The flowery scents and soft texture make it a standout dessert that'll introduce your taste buds to new flavors while still feeling somehow familiar and comforting.
Frequently Asked Questions
- → Where can I find rosewater and orange blossom water?
- You'll spot rosewater and orange blossom water at Middle Eastern markets, Mediterranean stores, the international aisle in big supermarkets, fancy food shops, or online. Go for cooking-grade products from names like Cortas, Al Wadi, or Nielsen-Massey. Make sure you get the waters, not extracts, since extracts are super strong and will make your cake taste weird.
- → Can I make this semolina cake in advance?
- For sure! This cake actually tastes better after sitting for a day! You can make it up to 2 days ahead, letting all those flavors mix together nicely. After you've soaked the pieces in syrup, keep them in a sealed container at room temp. If you need to store it longer (up to 5 days), stick it in the fridge and warm it up before eating. You can even freeze the dry cake pieces for up to 3 months and thaw them before adding fresh syrup.
- → What if I don't have semolina flour?
- While semolina gives this cake its special texture and stays true to tradition, you can swap it with fine bulgur wheat (soak it in warm water for 30 minutes first and drain it) or mix equal parts all-purpose flour and cornmeal for something similar. Cream of Wheat works in a pinch too. Just know that changing the flour will make the cake a bit different from the real deal.
- → My cake seems dry even after soaking. What went wrong?
- If your cake turned out dry, a few things might've happened: Maybe the batter didn't rest long enough for the semolina to soak up the liquids (always wait the full 30 minutes), you might've baked it too long, or most likely, the pieces didn't soak enough in the syrup. Try dipping them again in warm syrup for 10-15 seconds each. Keep in mind that the cake will suck up more syrup as it sits, so it'll often be juicier the next day.
- → Can I make this cake dairy-free?
- Absolutely! Just swap the yogurt with coconut yogurt, almond yogurt, or any plant-based yogurt that's about the same thickness. Replace butter with more canola oil (use 5 tablespoons total) or melted coconut oil. These swaps work great because the semolina handles the structure, and the moisture comes mainly from the oil and syrup instead of dairy stuff.
- → What fruits pair well with this rosewater and orange blossom cake?
- This fragrant cake tastes amazing with fruits that go well with its flowery flavors. Try it with fresh berries (especially strawberries or raspberries), peach slices, cooked pears, figs, or orange pieces. For a more authentic Middle Eastern combo, add some pomegranate seeds or fresh apricot slices when they're in season. Don't go for strong fruits like pineapple or kiwi that'll overpower the gentle flower notes.