Jordanian Semolina Cake with Orange Blossom Syrup

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This traditional Jordanian semolina cake is rich with yogurt and butter, soaked through with a fragrant orange blossom syrup, and topped with a single blanched almond pressed into each diamond. It is the kind of treat served with Arabic coffee at celebrations or offered to guests on holidays. Tender, lightly sweet, and perfumed with rose and orange flower waters, it captures the delicate floral flavors favored across Jordanian hospitality.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 12 gFat
• 7 gSaturated Fat
• 48 gCarbs
• 1 gFiber
• 32 gSugar
• 5 gProtein
• 95 mgSodium
• 110 mgPotassium
• 65 mgCalcium
• 1.5 mgIron
• 1 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the cake

• 1 cup fine semolina
• 1 cup plain whole-milk yogurt
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 tsp orange blossom water
• Whole blanched almonds, about 18, for topping

For the orange blossom syrup

• 1 cup granulated sugar
• 3/4 cup water
• 1 tbsp fresh lemon juice
• 1 tsp orange blossom water
• 1/2 tsp rose water (optional)

Directions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch square baking pan with butter or line it with parchment paper.
2. In a large bowl whisk together the fine semolina, sugar, flour, and baking powder until evenly combined.
3. Pour in the melted butter, yogurt, vanilla extract, and orange blossom water, then stir with a wooden spoon just until a smooth, thick batter forms; do not overmix.
4. Spread the batter evenly into the prepared pan, smooth the top with an offset spatula, and lightly score into 9 diamond or square portions using the back of a knife.
5. Gently press one blanched almond into the center of each scored piece so it sits halfway into the batter.
6. Bake on the middle rack for 30 to 35 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean.
7. While the cake bakes, prepare the syrup: combine the sugar and water in a small saucepan over medium heat, stir once, then bring to a gentle boil. Add the lemon juice and simmer for 8 to 10 minutes until slightly thickened, then remove from heat and stir in the orange blossom water and rose water.
8. As soon as the cake comes out of the oven, slowly and evenly pour the hot syrup over the hot cake so it absorbs into the scored lines; let rest for at least 25 minutes.
9. Cut along the scored lines and serve warm or at room temperature, ideally with a small cup of Arabic coffee or mint tea.

Cook’s Notes

• Use fine semolina (sometimes labeled as "suji" or "smida") rather than coarse semolina for the classic tender, slightly gritty texture.
• Always pour hot syrup over a hot cake so it absorbs deeply rather than pooling on the surface.
• For a richer yellow color and subtle warmth, steep a pinch of saffron threads in 1 tablespoon of warm milk and stir into the batter.
• Cover loosely with foil at the end of baking if the almonds are browning too quickly.
• Store leftovers covered at room temperature for up to 3 days; the flavor deepens and the texture becomes even more moist on day two.

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