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Leckere Rezepte

Rose & Pistachio Semolina Cake

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This Rose & Pistachio Semolina Cake is a fragrant, moist, and utterly delightful dessert straight from the Middle Eastern pastry tradition. The cake itself is made with fine semolina, which gives it a uniquely satisfying, slightly coarse yet tender crumb, and is perfumed with rose water and ground cardamom. While still warm, it's soaked in a light sugar syrup, also scented with rose and lemon, ensuring every bite is succulent and sweet. The cake is finished with a lavish sprinkle of vibrant green crushed pistachios and delicate dried rose petals, making it as beautiful as it is delicious. Perfect with a cup of Turkish coffee or tea, it's an elegant treat for any occasion.

speichernA slice of golden semolina cake with pistachios and rose petals on a plate
Prep Time20 min
Cook Time40 min
Servings12 servings

Equipment

9-inch round cake panSmall saucepan

Ingredients

Instructions

  1. 1
    Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
  2. 2
    In a bowl, mix semolina, sugar, yogurt, melted butter, baking powder, rose water, and cardamom until a thick batter forms.
  3. 3
    Spread batter evenly in the pan. Bake for 35-40 minutes until golden and a toothpick comes out clean.
  4. 4
    While cake bakes, make syrup: simmer sugar and water until sugar dissolves. Add lemon juice and 1 tsp rose water. Cool slightly.
  5. 5
    As soon as the cake comes out of the oven, pour the warm syrup evenly over the hot cake. Let it absorb completely. Garnish with crushed pistachios before serving.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.