3 individual yellow middle eastern semolina cakes cut into diamond shaped pieces sitting on a wooden cutting board on a blue rustic tabletop.

Middle Eastern Semolina Cake

Everyday Delicious
Serving Time Icon 55 min
Serves Number Icon Yields 36 pieces

This decadent cake is a perfect way to celebrate the holiday season.

Prep 30 MIN

Cook 55 MIN


Orange Blossom Water Syrup

Overlay image Video play icon


Step 1

In a saucepan, bring sugar and water to boil. Reduce heat to medium and simmer for about 30 minutes or until syrup is reduced by about half. Remove from heat; stir in lemon juice and orange blossom water or grated orange zest; set aside.

Step 2

Grease a 13 x 9 inch (3 L) baking pan and line bottom with parchment paper; set aside. Preheat oven to 400°F (200°C).

Step 3

In a small bowl, whisk together yogurt, baking powder, and soda; set aside for 10 minutes or until doubled in volume.

Step 4

Meanwhile, in a large bowl, combine semolina, sugar, and butter. Use your hands to rub the butter into the semolina mixture. Add yogurt mixture and continue to mix thoroughly with your hands.


Step 5

Press mixture evenly into prepared pan. If mixture feels sticky, spray hands with cooking spray.


Step 6

Using a chef's knife, make lengthwise cuts down batter and then make diagonal cuts crosswise to create a diamond shape. Top each diamond with an almond.


Step 7

Bake in prepared oven for about 25 minutes or until golden brown. Remove from oven and slowly pour Orange Blossom Water Syrup all over the cake. Let cool completely.

Tip: Pour syrup slowly to allow the cake to absorb the mixture. Cake can be stored covered at room temperature for up to 7 days.

Nutritional Information

One Serving 1 piece

Calories 200
Protein 3 g
Carbohydrates 37 g
Fat 5 g
Calcium 74 mg
Sodium 50 mg
Fibre 1 g
Savour Ontario Kitchen
Written by

Savour Ontario Kitchen

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