Moroccan · Dessert
Rose & Pistachio Semolina Cake
A tender, grainy semolina cake scented with rose water and studded with pistachios, soaked in a light rose syrup after baking so it stays moist and fragrant. Cut into diamonds and dusted with more pistachio, it's a beautiful, perfumed sweet for the tea table.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 10
- Level
- Easy
Ingredients
- 250 g fine semolina
- 150 g sugar
- 100 g ground almonds
- 120 ml sunflower oil
- 200 ml milk or yogurt
- 2 tsp baking powder
- 1 tbsp rose water
- 80 g pistachios, chopped
- For the syrup: 150 g sugar, 150 ml water, 1 tbsp rose water
Method
- 1
Mix batter
Combine the semolina, sugar, ground almonds, baking powder, oil, milk and rose water into a thick batter.
- 2
Rest
Let it stand 15 minutes so the semolina swells.
- 3
Bake
Spread into a lined tin, scatter with half the pistachios, and bake at 180°C for 30–35 minutes until golden.
- 4
Make syrup
Simmer the sugar, water and rose water into a light syrup.
- 5
Soak
Cut the warm cake into diamonds and pour over the syrup.
- 6
Finish
Scatter with the rest of the pistachios and cool before serving.
Chef's tips
- Resting the batter lets the semolina absorb liquid for a tender crumb.
- Cut the cake before soaking so the syrup reaches every piece.
- Go gently with the rose water — it's potent and easily overwhelms.
Frequently asked questions
Is this like basbousa?
It's a close relative of the syrup-soaked semolina cakes found across North Africa and the Middle East, here perfumed the Moroccan way with rose water and pistachio.
Can I make it with yogurt?
Yes — yogurt in place of milk gives an even moister, slightly tangy crumb that pairs well with the rose syrup.