Lebanese Semolina Cake with Orange Blossom Syrup

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A beloved Lebanese celebration cake made with coarse semolina and yogurt, baked until golden, then drenched in cold orange-blossom sugar syrup. Each diamond-shaped piece is topped with a toasted almond and keeps moist for days, making it perfect for holidays, tea time, and family gatherings.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 14 gFat
• 8 gSaturated Fat
• 70 gCarbs
• 2 gFiber
• 46 gSugar
• 6 gProtein
• 170 mgSodium
• 150 mgPotassium
• 85 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 340 mcgVitamin A

Ingredients

For the cake batter

• 2 cups coarse semolina
• 1 cup plain whole-milk yogurt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted and cooled
• 1/4 cup all-purpose flour
• 2 tsp baking powder
• 2 tbsp orange blossom water
• 1 tsp vanilla extract
• Whole blanched almonds for topping

For the orange blossom syrup

• 1 1/2 cups granulated sugar
• 1 cup water
• 1 tbsp fresh lemon juice
• 1 tbsp orange blossom water

Directions

1. Make the syrup first: combine sugar, water, and lemon juice in a saucepan over medium heat. Stir until the sugar dissolves, then simmer uncovered for 8 to 10 minutes until slightly thickened. Stir in the orange blossom water, remove from heat, and chill completely in the refrigerator.
2. Preheat the oven to 375°F (190°C) and butter a 9×13-inch baking dish. In a large bowl, whisk together the semolina, sugar, flour, and baking powder until evenly combined.
3. Add the yogurt, melted butter, orange blossom water, and vanilla to the dry ingredients. Stir with a wooden spoon for 2 to 3 minutes until you have a smooth, thick, pourable batter. Let the mixture rest for 10 minutes so the semolina absorbs the moisture.
4. Pour the batter into the prepared dish and spread it into an even layer with an offset spatula. Using a sharp knife, lightly score the surface into 9 diamond or square pieces, and press one blanched almond into the center of each piece.
5. Bake for 35 to 40 minutes, until the top is deep golden brown and a skewer inserted in the center comes out clean. Remove from the oven and let rest for 5 minutes.
6. Immediately pour the cold syrup evenly over the hot cake, allowing it to soak in around the score lines. Let the cake cool completely to room temperature, then refrigerate for at least 2 hours before cutting along the scored lines and serving.

Cook’s Notes

• Always pour cold syrup over the hot cake (or hot syrup over a cold cake) to prevent a soggy texture and ensure a clean soak.
• Coarse semolina is essential for the signature nubby texture; fine semolina will give a denser, more custard-like result.
• The cake develops deeper flavor after resting overnight in the refrigerator, so it is an excellent make-ahead dessert.
• Swap the almonds for pine nuts, pistachios, or a sprinkle of rose petals on top for variation.
• Use full-fat yogurt for the richest crumb and tangiest contrast to the sweet syrup.

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