Saudi Semolina Cake with Almonds and Rose Syrup

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A beloved Saudi sweet cake made from coarse semolina, gently baked until golden, then drenched in a fragrant rose-and-saffron sugar syrup. Each buttery square is topped with a whole almond and stays deliciously moist for days, making it a staple at celebrations and family gatherings across the Kingdom.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 16 gFat
• 9 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 38 gSugar
• 6 gProtein
• 110 mgSodium
• 135 mgPotassium
• 65 mgCalcium
• 1.6 mgIron
• 1 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the syrup

• 1 1/2 cups granulated sugar
• 1 cup water
• 1 tablespoon fresh lemon juice
• 1 teaspoon rose water
• 1/4 teaspoon orange blossom water (optional)
• Pinch of saffron threads

For the cake batter

• 2 cups coarse semolina
• 3/4 cup granulated sugar
• 1 cup plain whole-milk yogurt
• 1/2 cup melted ghee or unsalted butter
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt

For topping

• 9 blanched whole almonds
• 1 tablespoon melted ghee for the pan

Directions

1. Make the syrup first so it can cool: combine sugar, water, and lemon juice in a small saucepan over medium heat. Stir until the sugar dissolves, then simmer 8 to 10 minutes until lightly thickened. Remove from heat, stir in rose water, orange blossom water (if using), and saffron. Set aside to cool completely.
2. Preheat the oven to 350°F (175°C). Brush a 9×13-inch baking pan with the melted ghee and line the bottom with parchment.
3. In a large bowl, whisk the semolina, sugar, baking powder, and salt to combine. Add the yogurt, melted ghee, eggs, and vanilla; stir with a wooden spoon until smooth and no dry pockets remain. Let the batter rest for 10 minutes so the semolina can hydrate.
4. Pour the batter into the prepared pan and smooth the top with an offset spatula. Using a sharp knife, lightly score the surface into 9 diamonds or squares, cutting only about halfway down. Press one almond firmly into the center of each piece.
5. 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.
6. Immediately and slowly pour the cooled syrup evenly over the hot cake, working from the edges inward so it absorbs gradually. Reserve any leftover syrup for serving. Let the cake rest at least 30 minutes so the syrup fully soaks in.
7. Cut along the scored lines, then serve warm or at room temperature with Arabic coffee or mint tea.

Cook’s Notes

• Always pour cold syrup over the hot cake (or vice versa) so it absorbs deeply instead of evaporating off the surface.
• Coarse semolina gives the classic sandy, tender crumb; fine semolina will produce a denser, more uniform texture.
• For an extra-rich Saudi-style basbousa, stir 2 tablespoons of tahini or sweetened condensed milk into the batter.
• The syrup can be made up to 1 week ahead and refrigerated in a sealed jar; rewarm slightly before pouring.
• Toast the almonds lightly in a dry pan for 2 minutes before topping to deepen their flavor and color contrast.

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