Bahraini Saffron Semolina Cake with Cream and Pistachios

Be the first to rate

(No Ratings Yet)

Loading...

A beloved sweet from Bahraini home kitchens and celebration tables, this saffron-scented semolina cake is moistened with floral syrup and crowned with soft cream, pistachios, and almonds. It is the centerpiece of Eid gatherings, weddings, and afternoon tea spreads across the Gulf.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 11 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 38 gSugar
• 9 gProtein
• 95 mgSodium
• 220 mgPotassium
• 110 mgCalcium
• 2.5 mgIron
• 1 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the semolina batter

• 2 cups fine semolina
• 1 cup plain whole-milk yogurt
• 3/4 cup granulated sugar
• 1/2 cup ghee, melted and slightly cooled
• 2 large eggs
• 1 tsp saffron threads bloomed in 2 tbsp warm water
• 1 tsp ground green cardamom
• 1 tbsp rose water
• 1 tbsp orange blossom water
• 1 tsp baking powder
• Pinch of fine salt

For the rose syrup

• 1 cup granulated sugar
• 1/2 cup water
• 1 tsp fresh lemon juice
• 1 tsp rose water

For the topping

• 1 cup cold heavy cream, whipped to soft peaks
• 1/3 cup raw pistachios, roughly chopped
• 1/4 cup blanched almonds, halved
• Extra saffron threads for garnish

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish with ghee or butter.
2. In a large mixing bowl, whisk together yogurt, sugar, eggs, melted ghee, bloomed saffron with its water, rose water, and orange blossom water until smooth and pale.
3. Add the semolina, ground cardamom, baking powder, and salt. Stir until a thick, smooth batter forms, then cover and let rest for 20 minutes so the semolina can absorb the moisture.
4. Spread the rested batter evenly into the prepared pan, smoothing the top with a spatula. Using a sharp knife, lightly score the surface into diamonds or squares to make cutting easier after baking.
5. Bake for 35 to 40 minutes, until the top is deep golden and a skewer inserted in the center comes out clean.
6. While the cake bakes, prepare the syrup: combine sugar, water, and lemon juice in a small saucepan and simmer over medium heat for 5 minutes until just slightly thickened. Remove from heat and stir in the rose water.
7. As soon as the cake comes out of the oven, pour the hot syrup evenly over the entire surface so it absorbs into the crumb. Allow the cake to cool completely in the pan.
8. Once cooled, pipe or spoon whipped cream onto each scored square, then garnish generously with chopped pistachios, almond halves, and a few threads of saffron.
9. Cut along the scored lines and serve at room temperature with Arabic coffee or karak chai.

Cook’s Notes

• Always pour the syrup onto the cake while both are hot; this ensures deep absorption and a glossy, moist crumb.
• Resting the batter is essential—do not skip it, as the semolina needs time to soften for the signature tender texture.
• For a more traditional Bahraini touch, replace the whipped cream with cubes of rinsed, drained akkawi or mozzarella cheese.
• Store leftovers covered at room temperature for up to 2 days; the flavor actually deepens by the second day as the syrup fully settles.
• Use fresh, high-quality saffron threads rather than powder for the brightest golden hue and floral aroma.

You might also like

Asian

Bahraini Spiced Lamb Samboosa Parcels with Date-Tamarind Dip

Asian

Bahraini Margoog Chicken and Flatbread Stew

Desserts

Bahraini Saffron Rice with Golden Sweet Dumplings

Asian

Bahraini Sweet Saffron Vermicelli with Saffron Omelet